John hates cauliflower. HATES. I can't say that I've ever big a big fan of it either but I get tired of the same old green beans and broccoli and steamed carrots racket, you know? A while a go my friend Holly mentioned that she and her boyfriend actually got into a FIGHT over some roasted cauliflower they'd made and they now had to get TWO heads of cauliflower so they could still have harmony in their relationship. I've been experimenting with roasting veggies more lately (see the recipe for roasted carrots here ... Syd and I LOVED these!) and so I pressed Holly for her instructions on roasted cauliflower. I finally made this one night when Syd and I were on our own for dinner and WOW. She and I ate the entire head of cauliflower between the two of us! YUM! I knew I had to make it for John. I did just that a few weeks ago and he has requested it several times since. Last night I made it again and he turned to me with a mouthful and said "I think I'm addicted to this stuff!" If that's not a total 180 I don't know what is!
Here's the method I use. One head can serve two hungry people, but I've made two heads at a time just like Holly and it doesn't last long! We usually eat all the leftovers the following day!
1-2 heads of cauliflower, cut into florets, stem and leaves discarded
kosher salt & pepper
Once you've cut up the cauliflower put it into a large bowl and drizzle with A LOT of olive oil. I'm not really sure how much I use because I don't measure but it has to be at least a cup when I make 2 heads! I usually drizzle, then add a few pinches of salt and pepper, toss, then add more until everything is completely and evenly coated. Then dump the bowl onto a large cookie sheet and pop it into a 400 degree oven. Every ten minutes or so toss the cauliflower with a large spatula. After about 25 mins your cauliflower will be soft, slightly browned (and it shrinks a bit in size) and is totally amazingly addictively delicious. I dare you to find a picky eater who won't like this veggie!
Photo from simplyrecipes.com