1 head of cauliflower (fresh, not frozen)
1 TBSP olive oil
Select cauliflower that is uniformly white and blemish-free with green, non-wilted leaves. Rinse cauliflower under cold water right before you're ready to use it. Remove and discard outer leaves. Using a sharp knife, cut off stem and discard. Remove core from cauliflower and discard. Break or cut cauliflower into small florets (about the size of your thumb is best), then place on a baking sheet. Toss with olive oil and lightly sprinkle with salt. Place oven rack slightly higher than the middle of the oven and roast at 450° F for 20 minutes. Stir every 5-10 minutes for even roasting.
After you try this, I promise you will be craving cauliflower. My husband and I will eat an entire head of cauliflower in one sitting and fight for the last piece when it has been roasted like this. The roasting brings out the natural sweetness and the browned crunchy edges are the best part. Try it. You’ll love it.
This is a perfect appetizer to make while your oven pre heats your pizza stone for pizza. We make pizza a few times a month and I like to cook some vegetables before the pizzas are ready so we fill up a little on veggies before we dive into the pizzas. When working with a pizza stone your oven needs to pre heat for 30 minutes or so to get the stone nice and hot. Might as well roast some cauliflower while the oven is on and enjoy this treat while your pizza cooks.