Roasted Cauliflower

Cauliflower roasted past the point of tasting like a vegetable

Warning: There is a possibility that if you employ this method of cooking vegetables your family will never let you go back to boiling or steaming. It happened to me. I sometimes fry the veggies on the stovetop, but flavor bits (those tasty dark spots) are a requirement when it comes to cooked veggies at our house.

I usually roast them on a jellyroll pan. I have two pans that look awful from being used for roasting vegetables and two pans that still look nice that I use for cookies and things. I use kosher salt and fresh ground pepper. I also like fresh vegetables (not frozen) for roasting. Every oven is different and everyone likes veggies at a different stage of crispness, so you might have to play around with it a little.

Roasted Cauliflower

• Preheat oven to 400*.
• Wash the head of cauliflower and cut into small pieces (I peel and cut up chunks of the stem too).
• Place on the pan and drizzle with olive oil. Sprinkle with salt and pepper.
• Mix them around so everything is coated in the oil and the seasoning is distributed.
• Cover with foil. Roast for 10 minutes covered.
• Remove the foil and roast for another 20 minutes or until brown and crispy on the outside but tender on the inside. Stir at least once during cooking.

Note: These could be seasoned with Parmesan cheese, garlic or lemon, but they are great plain too.

Question

What is your favorite vegetable? Cooked or uncooked?