Thursday, September 13, 2012

Perfectly Roasted Cauliflower

Cauliflower may not be the most exciting of vegetables, but when you simply roast it with olive oil, salt and pepper, and maybe a little garlic, it's a whole other story.  This roasted cauliflower is not only delicious on it's own, it's great in pasta.  It acts as filler, adding volume to to your dish without taking away from the other flavors.  Perfect with a pasta and marinara, pesto, or just olive oil and lemon.


1 head cauliflower, cut into florets
Olive oil
Salt and Pepper


Pre-heat oven to 425 degrees.

In a bowl toss cauliflower with just enough olive oil to thoroughly coat.  Sprinkle with salt and pepper and toss again.

Transfer to a baking sheet and bake for 20-25 minutes.  Halfway through mix up the cauliflower so they will all get evenly browned. 


Add chopped fresh garlic or garlic powder in the last 5 minutes, so the garlic doesn't burn.

Add pine nuts in the last 5 minutes, again so they don't burn.

Sprinkle with parmesan or pecorino romano.

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