The next time you have an over abundance of fresh cruciferous vegetables and you are wondering what to do with them...roast them! Whether it is carrots, broccoli, asparagus or cauliflower roasting really gives these veggies a nutty flavor that steaming can't.
Spread a head of washed and cut cauliflower of a cookie sheet and preheat the oven to 350 degrees.
Drizzle the cauliflower with olive oil and sprinkle with coarse salt and fresh pepper. I also throw in a few cloves of garlic. Toss with your hands.
Bake for 15 or so minutes or until veggies are a little browned and tender. Just keep an eye on it.
Have a good day!
Roasted veggies are my addiction these days. Once you taste how delicious the are, with that deep caramelized richness and those wonderfully crispy bits, it's really hard to go back to those insipid steamed or sauteed veggies!
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