ROASTED CAULIFLOWER
1 medium head cauliflower, about 1 1/2 pounds, cut into 1 1/2-inch florets
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 to 3 garlic cloves, bruised
1 tablespoon finely chopped fresh herbs
Preheat oven to 450 degrees F.
Place cauliflower and garlic in a large roomy baking pan or on a heavy sheet pan with sides and toss with the oil, salt and pepper.
Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting. Sprinkle with herbs and serve.
VARIATION:
Prepare as directed but substitute 2 tablespoons chopped cilantro for the parsley and add 1 teaspoon curry powder.
Servings: 4
Source: The All New Good Housekeeping Cook Book by Susan Westmoreland
1 medium head cauliflower, about 1 1/2 pounds, cut into 1 1/2-inch florets
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 to 3 garlic cloves, bruised
1 tablespoon finely chopped fresh herbs
Preheat oven to 450 degrees F.
Place cauliflower and garlic in a large roomy baking pan or on a heavy sheet pan with sides and toss with the oil, salt and pepper.
Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting. Sprinkle with herbs and serve.
VARIATION:
Prepare as directed but substitute 2 tablespoons chopped cilantro for the parsley and add 1 teaspoon curry powder.
Servings: 4
Source: The All New Good Housekeeping Cook Book by Susan Westmoreland
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