Roasted Cauliflower
| 1 head cauliflower
1 tsp salt (taste) 4 tbsps olive oil |
| Preheat oven to 425 degrees. | |
| Trim the head of cauliflower, discarding the core and thick
stems; cut florets into pieces about the size of ping-pong balls. |
|
| In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly. |
|
| Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 30 minutes to 40 minutes, turning half way through, until most of each piece has golden to dark brown spots (even nearly burned looking spots are okay and tasty). |
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| Serve immediately and enjoy! | |
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