Roasted Cauliflower

Serving Size:Serves 4


1 medium head (2 1/2 to 3 pounds), 8 cups total cauliflower, cut into 1 1/2 inch wide florets

2 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

1/4 teaspoon salt


Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.

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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