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    Roasted Cauliflower


    Source of Recipe


    Epicurious/Gourmet magazine

    List of Ingredients




    1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt


    Recipe



    Put oven rack in middle position and preheat oven to 450°F.

    Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.


 

 

 

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