I had never thought to roast cauliflower before, but I saw this recipe in our local grocery store ad and tried it out this past week. It was delicious and so easy to make. Even Jamie, who doesn't care for cauliflower really liked it.
One 2 1/2 pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
4 lemon wedges, for serving
Preheat the oven to 400°F. In a large bowl, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30-40 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
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