Roasted Califlower

Cauliflower has always been one of those vegetables that my kids will eat but would rather forget about if I let them.  They say it doesn't have much taste and since I typically won't let them cover it in cheese it's just boring.   Until Now!  Who knew that simply roasting this unassuming vegetable with some spices would make it a vegetable they would actually request?!  It's like magic!  Ta da!

I originally made one large head of cauliflower and have learned that just isn't enough.  They WANT leftovers of this stuff.  Consider yourself warned.  

Roasted Cauliflower

3 Tablespoons of good quality olive oil

3 cloves of garlic, minced

1 head of cauliflower 

3/4 to 1 teaspoon curry power 

Sea salt

Mince the garlic into a small bowl and pour in the olive oil.  Using the back of a spoon press the garlic against the bottom and sides of the bowl to help the garlic flavor the oil. Set aside.

Cut the cauliflower into florets and clean them well.  Drain and dry each floret completely.  

Preheat oven to 400 degrees.  Line a Baking sheet with parchment paper (makes for much easier clean up) and lay the florets in the pan on top of the parchment paper.  Stir the garlic and olive oil and drizzle all of it over the cauliflower florets.  Toss the florets to coat them evenly with the oil mixture and spread them out evenly in the baking sheet.  I used my hands, it was easiest.  Sprinkle the florets with curry powder and season with sea salt to taste.

Roast in the oven for 30 minutes.  Remove and serve.  While this good nice and hot I have been told that it is also very good cold....yes.....someone loved it so much they ate it cold. 

 

If you need help with cutting up the head of cauliflower, check out this page, it is short and to the point but does a good job of making it easy to do and understand.