Roasted Cauliflower Florets

By Joan Bernstein

Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.

Preheat the oven to 425°.

Spread the cauliflower slices on a baking sheet. Toss with olive oil, salt, pepper and your choice of herbs and seasonings. I like a curry salt that comes from Mallorca, Spain, and a good sprinkle of garlic powder. You might like grated Parmesan cheese, which you’d sprinkle on the browning cauliflower halfway through its oven time.

Roast 10 minutes, turn to brown alternate sides, and add any further ingredients.

Continue to roast another 10 to 15 minutes. The flat sides should be nicely browned. Serve hot.

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