Roasted cauliflower
Gourmet | April 2007
Makes 4 servings.
This cooking method really brings out the natural sweetness of the cauliflower. The crunchy outer texture and softness within really make this a light and wonderful dish. Even if you do not normally care for cauliflower try this, you will probably change your mind!
1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt
Put oven rack in middle position and preheat oven to 400°F.
Toss cauliflower with oil and salt in a large bowl. 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.
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Topic: Roasted cauliflower (Read 2702 times)
