Roasting cauliflower brings out a rich, nutty flavor in the vegetable. It is also incredibly easy. The head of cauliflower is broken-up into florets, tossed with a spicy mixture and then roasted in the oven. This is just a basic recipe – add any herbs or spices that sound interesting or any that would go well with the rest of your menu.
1 head cauliflower
1 Tablespoon butter
1 Tablespoon olive oil
1 or 2 cloves garlic, mashed into a paste
¼ teaspoon kosher salt (or to taste)
lots of freshly black pepper
Heat oven to 400°. Wash the cauliflower. Remove the core and break into florets.
Lay in a shallow baking dish, just large enough to hold the florets in one layer.
Place the butter, olive oil, garlic, salt and pepper in a small microwave-safe bowl or measuring cup and heat for about 10 seconds on high or until the butter has melted. Stir to mix the sauce well.
Drizzled the sauce over the cauliflower florets and toss well to completely coat the florets.
Roast the cauliflower for about thirty minutes, or until the tops have browned nicely. Served immediately. Serves four as a side dish.
Until my next update, I remain, your veggie-loving correspondent.