Cauliflower, being a cruciferous vegetable, is packed with B vitamins, minerals, and anti-oxidants. In short, it is simply nutritious and delicious! And currently in season. This simple recipe is a great option for a movie time snack, or would make a perfect addition to your Thanksgiving table.
1 large head cauliflower, cored and florets pulled apart into popcorn-size pieces
3 tablespoons olive oil, plus more for the baking sheet
1-1/2 teaspoons salt
Preheat the oven to 450F with the rack in the middle. Grease a rimmed baking sheet with a thin coat of olive oil. Toss the cauliflower with the olive oil and salt in a large bowl, making sure that every “kernel” is evenly coated. Dump the cauliflower onto the baking sheet. Roast, shaking the pan every 10 minutes, until the “kernels” are evenly browned, about 30 minutes.
Taste and season with more salt if you need it.
Before roasting, add a little chopped rosemary or parsley or toss with grated parmesan cheese – for those who can tolerate dairy. Or, after roasting, for an Asian flair, toss with fish sauce, garlic, mint, and lime Juice.
Recipe courtesy of: The Family Cooks, Laurie David