If you’ve been following my blog, you already know that I serve a lot of vegetables.
I never get tired of cauliflower and prepare it many different ways. I’ve been known to serve it Indian style, with potatoes and mustard seeds, which is spicy and delectable. But for this menu I wanted something simple. The halibut and the risotto were already loaded with flavor. All we needed was a vegetable to bring the meal together.
I make Roasted Cauliflower almost every week. Sometimes, I turn it into a roasted cauliflower soup, but most often it doesn’t last long enough to be turned into anything. Friends stop by and nibble it right off the baking sheet.
In this recipe, the edges get all browned and caramelized and no one will object to eating vegetables.
EVENT: Out-of-Town Company Dinner
SERVES: 4 People
1 large head of cauliflower, broken or cut into florets
3 tablespoons olive oil
1/2 teaspoon salt
Fresh ground pepper
1. Preheat oven to 425 degrees.
2. Toss cauliflower florets in a large bowl with olive oil, and salt and pepper.
3. Spread the florets out in a single layer on the roasting pan.
4. Roast the cauliflower for 20-30 minutes, until the edges are slightly browned and the florets are fork tender.