- 1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).