Roasted Cauliflower

Ingredients

• Cauliflower

  Green, raw

  2 head, large or 1.02kg

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat oven to 425 degrees.
2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
4. 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 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
5. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).
6. Serve immediately and enjoy!
7. Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.

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