Fans? Generally, not too many. Most people steam or boil their cauliflower, endure the foul odor, then heap on lots of butter, salt and pepper, and maybe even some cheese sauce, in an attempt to get the fam and friends to eat just a little. No longer.
Roast this cruciferous veg for a sweet, mellow, and absolutely delicious healthy veg dish. I also roast brussel sprouts, asparagus, carrots, butternut squash, and broccoli.
High heat roasting in some Extra Virgin olive oil, Kosher salt and fresh cracked pepper makes these vegetables taste absolutely divine.
Start with one head of blemish free (brown spots) cauliflower.
Give it a good wash under cold water. Then, dry it off. Wet veg steams, rather than roasts.
Now, pull the leaves at the stem back, so you can see where to cut the stem.
Cut the outer leaves and stem off.
The stem should look like this. If you're really good with a knife, you won't have any edible veg left on the stem. If you're normal, like me, you'll cut the edible parts off, and put on the baking sheet.
Put all of the edible cauliflower onto a foil lined baking sheet. I don't want to wash any more dishes than I have to.
Drizzle on some Extra Virgin Olive Oil.
Get a big pinch of Kosher salt and sprinkle it on top. Then, crank out a few twists of fresh cracked pepper.
Mix all of the florets into the olive oil, salt, and pepper with your hands. Make sure all of the florets are coated in EVOO.
Put the sheet pan in a 400 degree (F) oven for 15 minutes.
After 15 minutes, take a spatula and stir up the cauliflower. You want to get the brown sides of the cauliflower up, and the un-browned parts down on to the foil.
Roast for another 5 minutes.
Take out of the oven and place in your serving bowl. Taste! Re-season to YOUR taste.
LOVE THIS VEG!