Servings: 4 as a substantial side dish or 6 as part of a large holiday meal.
My family, not crazy about cauliflower, loves it made this way. The only thing I change is the way I cut the cauliflower. I find that the Cook's Illustrated method in their Skillet-Roasted Cauliflower makes for more even browning: "Cut cauliflower into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces."
This recipe is delicious and SO easy!! My husband hates cauliflower and he requests this dish.
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