This recipe comes from one of my favorite food bloggers, Orangette. This might be the most simple yet satisfying recipes I've ever made. You seriously just toss the cauliflow with olive oil and roast. 25 minutes or so later, the surface of the cauliflower is carmelized and crisp, mellow and tender inside.
It's the perfect side for a winter meal. It's easy enough for weeknight and yet elegant enough for a dinner with friends or a holiday meal. I've not done it myself, but I bet it would be fantastic pureed with some vegetable stock and maybe a little milk or cream turning it into a very nice little first course soup.
INGREDIENTS
1 head cauliflower, cored and cut into large florets
extra virgin olive oil
coarse salt
METHOD
Preheat oven to 400 degrees
Place cauliflower florets on a cookie sheet and toss in olive oil and sprinkle with salt. Place in oven and roast for about 25 minutes, turning occasionally to brown evenly.
Serves two.
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