Preparation:
Preheat oven to 400°F. Rinse cauliflower;
cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to
1/2-inch-thick slices or wedges.
In a large bowl or resealable plastic bag, mix
together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a
non-stick baking dish, or aluminum foil lined rimmed baking sheet.
Bake prepared cauliflower approximately 20 to 25 minutes,
turning every 10 minutes, or until cauliflower is browned or caramelized on edges and
tender. Remove from oven and serve warm or at room temperature.
Makes 2 servings.
(My
husband and I will eat all of the roasted cauliflower ourselves.)
Variations:
Substitute toasted sesame oil for the olive oil and toss with
approximately 1 tablespoon sesame seeds.
Add 1
tablespoon minced garlic.
Add
1/2 teaspoon cumin seeds and 1/4 teaspoon ground coriander
Delete salt and add 1/4 cup soy sauce.
Substitute smoked paprika
for the salt and black pepper.
Add 2 tablespoons balsamic
vinegar and 1/2 cup finely-shredded Parmesan cheese after baking 15
minutes. Return to oven and continue roasting until the cheese is melted
and any moisture has evaporated, approximately 5 to 10 additional
minutes.
