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Make It: Oven-Roasted Cauliflower

By Kira O’Donnell | From April 2008
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Make It: Oven-Roasted Cauliflower
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If you wrinkle your nose at cooked cauliflower, it’s time to try oven-roasting. Roasting at high heat transforms cauliflower into a sweet, tender, very satisfying side dish. It’s also wonderful added to your favorite pasta recipe.

1    large head of cauliflower (approximately 3 pounds)
3    tablespoons good-quality extra-virgin olive oil
1    teaspoon good-quality balsamic vinegar
1/2    teaspoon garlic powder
1/4    teaspoon salt
Freshly ground pepper to taste

Preheat oven to 400 degrees.
Cut cauliflower into 1½-inch-wide florets. Discard any brown spots and cauliflower stem pieces. Toss florets with olive oil, balsamic vinegar, garlic powder and salt. Spread mixture in one layer on a sheet pan lined with parchment paper and roast, stirring occasionally, until tender and golden brown, 25–30 minutes. Add freshly ground pepper to taste and serve. Serves 4

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