Roasted Cauliflower

Roasted Cauliflower

High heat roasting intensifies the flavor if this understated vegetable, maximizing the golden exterior while ensuring a creamy interior.

Serves 4-6

(As a side dish)

This dish is also good in a spicy version. Just add 2 tsp. of either curry powder or chili powder into the olive oil before seasoning the cauliflower.

1 medium head cauliflower (approx. 2 lbs.)

¼ 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 and cut stem flush with the bottom. Cut head into 8 equal wedges so that the core and the florets remain intact. Place wedges cut side down in foil or parchment lined rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season the other cut side with remaining 2 tbsp. oil, salt and pepper.

2. Cover baking sheet well with aluminum foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8-12 minutes. Remove sheet from oven, and using spatula, carefully flip wedges. Return to oven and cook 8-12 minutes more until cauliflower is golden all over.

3. Season with salt and pepper to taste, drizzle with oil and serve immediately. Enjoy!

*Recipe courtesy of Cooks Illustrated #84