Sometimes in a quest to experience a blend of flavors, we ignore the most simple and pure flavors. We sometimes forget that a recipe does not have to be complicated, or contain a lot of ingredients, to be tasty. Roasted cauliflower is one of those recipes for us. When roasted the cauliflower releases its natural sweetness. Many a dinner guest has been converted from a non lover of cauliflower to a follower after tasting this recipe.
1 medium head cauliflower (2 1/2 to 3 Ib), cut into 1 1/2 inch wide florets
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
