For those who have eaten dinner at my house, you know that I am a huge fan of roasted vegetables.
I write this post for those of you who are looking for something new and easy to do with veggies who are plain tired of microwaving or steaming. Crank up that oven and roast them.
Roasting brings out the intense flavor of the vegetable, and the sugars in the veggies carmelize. The result is mellow and rich flavor which not only tastes terrific but is good for you! And it's a great way to get some more olive oil into your diet (extra points for that!).
Many vegetables are fabulous roasted. A few of my faves are asparagus, carrots, parsnips, potatoes, and (as pictured) cauliflower.
To roast cauliflower (or other veggies):
Heat oven to 450 degrees (220 Celsius).
Wash cauliflower, cut into flowerettes (see bottom photo). Place in a bowl with enough olive oil to coat.
Spread into pan into a single layer (and I cover my pan with foil for a quick and easy cleanup), sprinkle sea salt and freshly ground pepper.
Roast for approximately 20 minutes, or until they look like the photo (top). Serve hot, room temperature or cold.
Enjoy!
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