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Roasted Cauliflower
Cauliflower can seem a bit bland when steamed or boiled, but roasting intensifies its sweetness and brings out a nutty flavor.
This simple technique works beautifully with green beans, carrots, parsnips and sliced squash, too.
Ingredients
| 1 head | Earthbound Farm Organic 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 |
Directions
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.
