ROASTED CAULIFLOWER
If you've never made or eaten roasted cauliflower, you're in for a big
surprise. Roasting brings out the vegetable's natural sweetness and adds a
whole new dimension to its flavor.
2 small heads cauliflower, broken into florets (about 8 cups florets)
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Toss the florets with the olive oil, salt and pepper, and lay them in a
single layer on the baking sheet. Do not crowd the cauliflower or it will
steam, not roast. Use 2 baking sheets, if necessary.
3. Roast, tossing once halfway through cooking, until lightly browned and
crisp-tender, about 14 minutes. Makes 8 to 10 servings.
_._,_._,_
If you've never made or eaten roasted cauliflower, you're in for a big
surprise. Roasting brings out the vegetable's natural sweetness and adds a
whole new dimension to its flavor.
2 small heads cauliflower, broken into florets (about 8 cups florets)
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Toss the florets with the olive oil, salt and pepper, and lay them in a
single layer on the baking sheet. Do not crowd the cauliflower or it will
steam, not roast. Use 2 baking sheets, if necessary.
3. Roast, tossing once halfway through cooking, until lightly browned and
crisp-tender, about 14 minutes. Makes 8 to 10 servings.
_._,_._,_
