Roasted cauliflower has a savory caramelized crust and is tender and creamy inside. The roasting process coaxes maximum flavor from the cauliflower. Aaron finds this preparation intriguing, yet simple.
6 cups cauliflower florets (about 1 head)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
How to Make It
Preheat oven to 400°.
Arrange cauliflower in a single layer on a baking sheet coated with cooking spray. Coat cauliflower with cooking spray; sprinkle with salt and pepper. Bake at 400° for 25 minutes, turning cauliflower twice.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and toss gently to coat.
I thought this was kind of bland, so when it was just out of the oven, I tossed it with some garam masala, and omitted the butter. Admittedly, the butter improves everything. It was good enough to eat, but I'll try something different next time.