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Roasted cauliflower

Roasted cauliflower

1 medium head cauliflower, cut into 1.5-inch florets

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh parsley

1 garlic clove, finely chopped

Makes 6 servings.

Preheat oven to 450 degrees.

In jelly-roll pan (large cookie sheet-type pan with a lipped edge), toss cauliflower, oil, salt and pepper until evenly coated.

Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting.

In small cup, combine parsley and garlic. Sprinkle over cauliflower and stir to mix evenly. Roast three minutes longer.

Spoon into serving dish.

Note: For a curry-roasted version, substitute 2 tablespoons fresh cilantro for parsley and add 1 teaspoon curry powder with garlic.

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