Wednesday, April 7, 2010
1 Head of cauliflower, cut into bite size florets
1 tbsp olive oil
kosher salt and cracked black pepper
chopped fresh parsley
Preheat oven to 425 degrees.
In a large bowl combine cauliflower and olive oil. Season with salt and pepper and sprinkle with parsley. Lay the florets on a baking sheet or roasting pan. Bake for 30-40 minutes until the florets have started to caramelize and turn brown on one side. Turn the pieces and remove from oven. Best served warm or room temperature. Can be served with a dipping sauce or my roasted red pepper ailoi.