1 head cauliflower
1/4 cup olive oil
1 tablespoon salt
Preheat oven to 425°F.
Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.
Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy clean-up). Roast for 45 min- 1 hour, or until much of each floret has become golden brown. (That’s the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn three or four times during roasting.
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