Last week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe couldn’t be easier.
1 lb or so cauliflower, washed and trimmed
3-4 Tbs. mild olive oil
salt and pepper
squeeze of lemon juice
½ tsp. fresh chopped thyme, or parsley
Preheat oven to 400F. Slice a whole head of cauliflower, or large florets, from top to bottom to make cross-sectional slices about half an inch thick. (Think brain scan.) Put slices, and any cauliflower bits that have crumbled off, on lightly oiled baking trays — you may need two — arranging the slices in one layer. Brush cauliflower all over with oil and season with salt and pepper. Roast for about half an hour, turning the slices once or twice, until cauliflower is tender and nicely browned. In the final minutes of cooking, squeeze over a little lemon juice and scatter over thyme. Serves 3 – 4 as a side dish.