Roasting gives this cruciferous vegetable caramelized edges and a tender center.
- 2 (2 ½ lb) heads cauliflower
- ¼ cup olive oil
- Preheat oven to 425℉. Cut the cauliflower into florets. Add to 2 large rimmed baking sheets with oil, salt, and pepper. Toss to combine.
- Roast 30–40 min., until tender, flipping cauliflower at the halfway point.
- Savory Sunday
- March 2018