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 1Â½-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, 25â€“30 minutes. Add freshly ground pepper to taste and serve. Serves 4