I’ve always liked cauliflower — even when I was really young, I always liked the vegetables that most kids don’t. I’m quite happy with simply steamed cauliflower, but I’ll take it in a soup, with sauces, in a stir-fry, a quiche or many other recipes. But just like my crispy smashed potatoes, one of my absolutely favorites ways to prepare cauliflower is to simply roast it. (It also happens to be great for Passover.)
Just like those crispy smashed potatoes, the ingredient list is small — only four items:
- 3 Tbsp. olive oil
- 3 large garlic cloves, crushed
- 1/2 – 1 tsp. salt
- 1 large cauliflower, washed well and broken down into small florets
Preheat your oven to 400°F.
Mix the olive oil, garlic and salt in a large mixing bowl. Add the cauliflower and mix until the oil, salt and garlic are evenly distributed. Spread the cauliflower out on a baking sheet lined with parchment paper.
Roast for 20 minutes, then toss and roast for another 20-25 minutes or until the cauliflower is soft and the edges golden brown. Serve immediately.
** Any leftovers are great chopped up and added to scrambled eggs for breakfast.
