As a rule, cauliflower doesn't really appeal to me.
It's . . . white.
Just white. It's actually kind of boring looking.
I never look at cauliflower and think, "Yum! I think I'll have some cauliflower today!"
So when I saw the cauliflower ear at the store the other day, I kind of surprised myself when it ended up in my basket!
What am I going to do with cauliflower . . .except put cheese on it!
I stretched myself a bit and I roasted it!
Now, I think "Yum! I think I want some cauliflower today!"
Roasting cauliflower is much like roasting other veggies -- it brings out the natural goodness!
1 head of cauliflower, cleaned and cut
salt and pepper, to taste
Line a baking sheet with foil and preheat over to 400 degrees.
Cut cauliflower, disregarding the stalks. You want "chunks" and similar size, but they don't have to be huge.
Drizzle (note, it's "drizzle" not pour!) olive oil over cauliflower, tossing to coat.
Sprinkle with salt and pepper.
Cook cauliflower, stirring occassionally, until it is fork tender and the cauliflower has carmalized a bit. About 15 minutes depending on how large the pieces are and how much you're cooking.
Really, this is good! Even the cherubs like it -- Really!