Roasted Cauliflower

We used to live in a small farming town in England.  The local farmers grew rapeseed, barley, parsnips, and cauliflower. Every harvest they would sing a song of thanksgiving with the children at our church that described different foods that were being harvested. Of course, one of the foods they sung about was cauliflower. And... the song describes it as 'fluffy'. 

Does that not seems odd to you?! Well, I did to me. It was tough keeping a straight face every time we sang out about fluffy cauliflower from the pews.

I was never a big fan of the stuff. Pungent, yet bland? And the texture was less than desirous. In fact, cauliflower was my least favorite vegetable...until this recipe. Roasting cauliflower brings out a fantastic sweetness and does wonders for the texture.

Its an easy recipe that you simply must give a try.

Roasted Cauliflower

1 large head cauliflower
2-3 TBS olive oil
2-3 cloves minced garlic
Kosher salt, to taste (about 1 tsp)

Preheat oven to 450F.

Break the head of cauliflower into bite-sized florets, keeping as uniform as possible. This will ensure they all cook evenly.

In a large bowl or resealable bag, toss together cauliflower, olive oil, salt, and minced garlic until evenly coated. Transfer to a medium baking dish. Roast, covered, for 45 minutes, or until soft and slightly caramelized.