Easy Roasted Cauliflower
Always a favorite of the cruciferous vegetables, cauliflower is packed with nutrition including fiber and vitamin C & K. Look for a clean, creamy white, compact head. Store in a paper or plastic bag in the refrigerator for up to a week until ready to cook.
- 1 lb cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices or wedges
- Extra virgin olive oil, to coat
- Sea salt
- Coarsely ground black pepper
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.