Roasted Cauliflower

This simple recipe is one of my favorite vegetable sides, and it takes cauliflower from lame and bland to sublime. Virtually everyone I’ve made it for has raved about it and asked for the recipe. Good hot, room temp, or cold. Delicious as-is, and excellent in all types of salads, from tossed green salad to marinated pasta salad. Adds an extra dimension of flavor to any recipe calling for cauliflower (soups and curries are especially toothsome with the roasted stuff).

1 head cauliflower
2-4 tablespoons olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400 degrees. While the oven’s heating, break up he head of cauliflower into little pieces–the more broken-up, the better (the little pieces roast into a yummy carmelized crunchiness).

Toss with olive oil, salt & pepper. Spread on the bottom of a pan or cookie sheet large enough to accommodate a single layer.

Roast at 400 degrees, shaking the pan and/or tossing the cauliflower every 15 to 20 minutes, until it’s all nice and roasty. Takes about an hour.



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