Servings: three to four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the cauliflower with olive oil and salt and pepper before roasting. Or toss the cauliflower with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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We're not vegetarians, but love most--not all--veggies. We've been on a kick lately to re-try some we either hadn't like before for whatever reason or that we simply overlook. Our mothers destroyed cauliflower by boiling it to death and serving it as a bland, mushy mess. I knew roasting was supposed to give it a nutty, sweet flavor, so we tried this super easy roast. In a word, delicious. I've now pre-roasted florets and added them to curry as well. We're sold!
Delicious and easy. I sprinkle it with garlic, onion and curry powders. Yum!
YUMMY! I didn't have a go to cauliflower recipe before this and now I make it all the time. People who didn't think they liked cauliflower love it and ask how I made it, even my 4 year olds friends like it. Whenever I stray and try a different one, my family may compliment it....but always say they like this best. Plus, it is easy and hard to mess up unless you completely forget it is in the oven.
Cauliflower turns out very well cooked this way. Try with the rosemary thyme lemon oil.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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