Roasted Cauliflower
This started as an Epicurious recipe from back when roasting cauliflower was all the rage. I made a few additions and changed the temperature and times beyond recognition.
Ingredients
- 1 medium cauliflower head cut into florets (2 ½ to 3 pounds or 8 cups chopped)
- 2 T. extra-virgin olive oil
- 2 cloves garlic, crushed, and/or some sliced shallots
- ¼ tsp salt
- turmeric to taste
Directions
- Preheat oven to 425° (with convection).
- Toss all ingredients in a large bowl.
- Spread in 1 layer in a shallow baking pan lined with parchment paper.
- Roast, stirring occasionally, for about half an hour or until golden brown.
Variants
This also works with Romanesco, a.k.a. Romanesco broccoli or Romanesque cauliflower (the one that looks like a fractal). Cut the roasting time down to 15–20 minutes. Alternate spicing: salt, pepper, garlic powder, and smoked paprika.
