Typically, I’ve had cauliflower one of two ways:
1. steamed (served with melted Velveeta cheese – or not.)
2. raw (served with some sort of vegetable dip)
I’ve discovered a new love for cauliflower. My husband and I happened upon this amazing Minneapolis restaurant and ordered a side from their menu – roasted cauliflower. I was inspired by this delicious creation and wanted to recreate the same from my own kitchen, so I did.
Here’s my own version:
Whole head of cauliflower (washed and sliced into whole headed wedges, about an inch thick)
Place cauliflower wedges on a prepared cookie or baking sheet (with edges). Drizzle generously with olive oil. Sprinkle kosher salt and cracked pepper all over. Roast in oven at 400-450 degrees until cauliflower starts to brown and becomes a little tender. Enjoy.