Roasted Cauliflower
Serves 4
Cauliflower can seem a bit bland when steamed or boiled, but roasting intensifies its sweetness and brings out a nutty flavor. Nothing could be simpler; this technique works great with green beans, carrots, parsnips, or sliced winter squash, too.
1 head cauliflower, stemmed and cut into about 1-inch florets
2 tablespoons olive oil or truffle oil, or more to taste
Kosher or sea salt
Freshly ground pepper
Position a rack in the lower third of the oven and preheat to 400 degrees F.
Place the cauliflower florets in a large bowl and drizzle with the oil. Toss to coat all surfaces, adding more oil sparingly if needed. Spread the cauliflower onto a rimmed baking sheet and sprinkle liberally with salt and pepper.
Transfer the pan to the oven and roast, turning the florets with a spatula every 10 minutes, until the cauliflower is fork-tender and the florets have begun to caramelize in places, 25 to 35 minutes. Cooking times vary depending on the size of the florets. Remove the pan from the oven and serve immediately.
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