In my view, there is NO better way to enjoy cauliflower than roasted. The roasting concentrates and caramelizes its natural sugars, intensifying its sweetness while subduing its bitterness that many palates dislike. And it takes less than two minutes to prepare and pop in the oven!
1 head cauliflower
extra virgin olive oil
mixed Italian herbs
salt and pepper to taste
fresh lemon juice – optional
Preheat oven to 375 F. Rinse and dry off the fresh head of cauliflower. Either spray it with olive oil pan spray or use your clean hands to coat the head evenly with a thin layer of olive oil from the bottle. Cut the cauliflower into florets and lay them spaced apart on a baking sheet or dish. Sprinkle liberally with the herbs and salt and pepper to taste. Roast the cauliflower in the oven at 375 until it is golden brown and tender. Feel free to spritz the roasted cauliflower with lemon juice after cooking for an additional zip of flavor.
