Roasted Cauliflower. I love it! It gets nice and sweet and the flavor profile changes completely when you roast it. It’s so quick and easy to do.
Did you realize there are different colors of cauliflower? Green, purple and plain white. I chose a purple cauliflower this time (they all taste the same) – it was fun! I break into fairly small florets, they take less time to roast. If you have the time you can leave them in larger pieces. We were having this with grilled chicken, so I didn’t have a lot of time, therefore the small pieces.
Break the cauliflower into florets and drizzle with a little olive oil in a large bowl. Swirl the cauliflower around with your hands to coat it thoroughly. Then lightly grease (I always use olive oil or organic canola oil) a cookie sheet (this one I use for roasting). Turn the oven on 400 degrees F. Once the oven has preheated, place the cauliflower on the cookie sheet and space the florets out a bit, a little sprinkle of S&P. This will roast for 25-45 minutes (depending upon thickness). Flip about halfway through, you will see that the cauliflower is browning, this is GOOD, this is TASTY STUFF! Once it passes the fork test (fork easily goes through a thicker piece of cauliflower), it’s ready to eat! You can eat just like it is, or a quick little sprinkle of parmesan.
Speaking of parmesan… not the brands that apparently have wood filler in them, sigh…
Portrait of my cauliflower – Hee.
Catch you back here tomorrow!