This isn’t so much a recipe as an idea. An idea you should definitely try. Every time I make this Jacques says, “Why doesn’t everybody roast their cauliflower?” And maybe you do already. But I only started doing it a few months ago after reading about it somewhere, so in case you haven’t tried it yet, do so.
As is the case with many other vegetables (broccoli, asparagus, sweet potato…) roasting brings out these amazingly sweet flavours in cauliflower. Flavours I didn’t know existed. It comes out burnished and crispy, the perfect side to a piece of meat or fish. I’m sure it would also be wonderful tossed with pasta with some parmesan, maybe fresh tomatoes and capers.
One small head cauliflower, about 1.5 lbs.
2 to 3 Tbsp. olive oil
1/2 tsp. salt (or to taste)
about 6 grinds black pepper
Preheat oven to 400 degrees.
Remove the outer leaves and stem from the cauliflower. Chop, or break up with your hands, into small to medium-sized florets. Chops the stems into bite-sized pieces. Toss in a large bowl with the oil, salt and pepper. Taste to see if there is enough salt. You could also add herbs and spices if you like.
Spread out in an even layer on a sheet pan. Roast for about 30 minutes, checking half-way through and turning with a spatula. When done, cauliflower should be tender and golden-brown in spots.