• Restaurant Reviews
• Dining Directory
• On Wine
• Recipes
• Dining Divas
• Dollar Wise Gourmet

• Personality
• Snapshots
• Sacramento Women
• Sacramentions

• Snapshots
• City Highlights
• Music and Dance
• Theater
• Art
• Sacramento Magazine Events
• Charitable Events Registry

• Dwelling
• Urbanities
• Neighborhood

• 2007 Subscriber's Choice Dining Awards
• 2007 Editors' Choice Dining Awards
• 2006 Best of Sacramento Winners
• Best of Sacramento Wineries

• May 2008
• April 2008
• March 2008
• February 2008
• January 2008
• More Issues

Make It: Oven-Roasted Cauliflower

Email this page

Print this page

del.icio.us

digg

yahoo!

Comments

Feed

istockphoto

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