To me, most things taste good with a bit of caramelization, and they taste even better with a lot of caramelization - hash browns, burgers, steak, chicken, and in this instance, vegetables, specifically, cauliflower. When you take a bite, it's crunchy, it's tender, it's sweet, and it's savory - a perfect mix of flavors & textures. I have roasted beets, broccoli, cabbage, corn, green beans, okra, onions, and likely others, too, but nothing else is coming to mind, and honestly, roasting is one of my favorite preparations. Not only do you get a delicious vegetable, but it's so simple and clean-up is a breeze. I use very simple seasoning, only extra virgin olive oil, salt, and black pepper, although I'm sure you could use whatever seasoning that you fancy; I just prefer plain & simple.
I'm linking today's post to Reeni's Saturday Sidedish Showdown over on Cinnamon Spice & Everything Nice. The theme for this Saturday was cauliflower; so check it out, as I'm sure tons of delicious cauliflower recipes await you.
1 medium-large head cauliflower
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2-1 teaspoon black pepper
Preheat oven to 450 degrees.
Prepare a sheet pan with a piece of parchment.
Trim core from cauliflower and then cut cauliflower into florets.
In a bowl or in a ziplock bag (no cleanup!) combine cauliflower, olive oil, salt & pepper.
Stir or shake well, all pieces should be well-coated with the oil.
Pour onto prepared sheet pan.
Roast for 35-40 minutes, flipping pieces over as they brown.
Remove from oven when cauliflower is well-browned and tender.