Roasted Cauliflower
Description
This is a technique more than a recipe. You can use this to roast other veggies like green beans, broccoli, cabbage wedges, asparagus, carrots, potatoes, etc. Almost all veggies taste better roasted. While it takes a bit of time in the oven, it is mostly hands-off time.
If you get the cauliflower on sale this can be an inexpensive, tasty side dish. I've said it makes 3 servings but really, that depends on the size of the cauliflower and how much you like it, or don't - I can eat the whole thing by myself!
Ingredients
Other ways to flavour
Instructions
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Preheat the oven to 200C/400F.
Remove the leaves from the cauliflower and cut it into chunks that are approximately the same size as each other. The smaller the chunks, the more quickly it will cook but keep in mind that the pieces shrink a fair amount as they roast.
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Toss the cauliflower with oil salt, pepper and whatever spices you have chosen. Place on an ungreased sheet pan/cookie sheet. Spread the pieces out as much as possible so that they are not on top of each other. Pop the pan in the preheated oven.
At about 25-30 minutes flip the cauliflower pieces over and put them back in the oven for another 20-25 minutes.
Take it out of the oven and leave it as is or squeeze some lemon juice over the top. Serve immediately.
