The problem with buying cauliflower is that unless you are cooking for a family of 10 who can finish a head of cauliflower in one meal, you (by yourself, or even with another person) will be eating cauliflower for days…
Wait. This is a problem?
Of course not. But posting about cauliflower three times in a row probably is, so I apologize. I can’t help it. We’ve been eating cauliflower for, well, days.
Though cauliflower does well in casseroles and gratins with lots of butter and cheese, we almost never go that far. About as much as we’ve “done” to cauliflower is pulsing florets in a food processor and wrapping up with ricotta cheese into egg yolk ravioli. We usually like to roast the florets and toss them with whatever happens to be around the kitchen, in the pantry, or on our minds — a bit of tomato sauce, pesto, green goddess dressing, and oftentimes as simple as olive oil, salt, and pepper.
Oven Roasted Cauliflower
makes about 2 cups roasted florets
1 head of cauliflower, cut into 1″ florets or smaller and washed
2-4 tablespoons olive oil
salt and pepper
Preheat oven to 375°.
In a large bowl toss cauliflower florets with 2-4 tablespoons olive oil (enough to coat each floret). Put cauliflower on a baking sheet lined with parchment (I do this just to make it easier to clean later) and spread out evenly.
Roast in 375° oven until florets are tender and just starting to brown at the edges, about 20 minutes.
Serve as is, or toss with 2-4 tablespoons of vinaigrette, dressing, pesto, or other sauce.