I tried these for the first time at Jennifer & Rob’s place and loved them. The roasting changes the taste of the cauliflower, it becomes almost sweet. I often roast 2 large cauliflowers at the same time and have left-over.
Ingredients
1 head cauliflower
approx. 1/8 cup of good olive oil
salt
Directions
1. Preheat oven to 420˚ F.
2. Cut cauliflower so that the florets are in bite-size pieces, wash them well, drain and dry. (I lay them out on a towel on a cookie sheet, then turn them onto the cookie sheet and pat them dry.)
3. Use about 1/8 cup of good olive oil and coat the florets, turning them to make sure they are coated on all sides.
4. Sprinkle with salt.
5. Bake for 1 hour turning 2 or 3 times. They will be browned, they may look done at 45 minutes but wait the full hour, as that seems to be when the taste changes.
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