Saturday, March 22, 2008

For my favorite Sister In Law

Roasted Cauliflower
1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil , plus extra for drizzling
Kosher salt and ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. This means the whole head - don't cut it into florets. Place wedges cut side down on parchment-lined rimmed baking sheet. You can use foil, but make sure that it is heavy duty. Mine wasn't today, and so it easily got holes in it. Life is too short to buy cheap aluminum foil!

Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. You can drizzle it with more olive oil and salt and pepper - I didn't today, but you could and it would be great.

1 comment:

Maggie said...

I love roasted cauliflower! I like to make it with curry powder or garlic and cumin.