Me: "I think you guys are going to like this, I've tried a new cauliflower recipe."
My daughter: "Why? I love it roasted!"
My husband: "I also prefer it the way you usually make it."
My son: "I don't like cauliflower."
Taste new recipe.
Me: "Yah, I prefer it roasted too."
So we all agree that cauliflower is best roasted with olive oil, salt and pepper. Simple and delicious. Cauliflower purists I guess.
1 head of cauliflower washed
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.