Don’t tell her I said that….but she IS.
There’s really no such thing as a roasted cauliflower recipe. It’s too simple for a recipe. First, you break up the head of cauliflower with a knife into pieces about this size. Then throw them all into a baggie like the one you see in this photo. Or a big bowl with a lid.
Then you add into the baggie a splash of olive oil, a dash of salt and a thrash of pepper. I don’t know what that means. I just needed an __ash word.
Shake your sealed baggie until all the __ashes are spread evenly. This is why I like using the black pepper or a dark herb, it helps me see that things got spread around. Pro tip: Have no faith in the top of that zip bag. Always grasp that end tightly because it will spill open. One day. Probably when your family is whining and you haven’t slept in three days. You’ll be wearing a silk shirt and one floret will launch right onto your bosom and my warning will haunt you.
Dump the contents of your baggie onto a cookie sheet and pop into a 400 degree oven for, oh, 20 or 30 minutes. 20 if you like it lightly browned, 30 if you like it more roasty. I like it more roasty.
We ate a lot of roasted cauliflower that week, friends. Ok…I did. I tried to leave some for the others but you remember what I said about this cauliflower being easy, right?