If you're not a cauliflower fan (as I used to claim I wasn't), try roasting it. Tossed with a little olive oil, salt, and pepper and blasted in a hot oven, cauliflower is utterly transformed. The normally bland, white, cruciferous vegetable (most commonly seen on crudité trays with ranch dip) turns into a golden, salty, addictive snack, with a slightly crispy exterior and meltingly soft interior. I love it simply roasted, or with the additions listed below.


2 heads cauliflower, stalks removed and broken into bite-size florets

1/4 cup olive oil

Salt and pepper to taste

Preheat the oven to 425°F and line two sheet trays with aluminum foil (this makes for easier clean-up).

Toss the cauliflower and olive oil in a large bowl and spread evenly onto two sheet trays. Season with salt and pepper to taste. Roast for 25 to 30 minutes, or until golden brown (and beginning to turn dark on the edges). Switch the trays once during cooking.

Let cool slightly before serving.


• Substitute the cauliflower for broccoli.

• After cooking, toss with some fresh lemon juice and some grated Parmesan.

• For a Mediterranean variation, toss the roasted cauliflower with capers, chopped Kalamata olives, and chopped parsley.

• Sauté a minced garlic clove and 2 anchovies in a tablespoon of olive oil until the garlic is fragrant and the anchovies have melted. Drizzle this mixture over the roasted cauliflower.