Cauliflower was one of my least favorite vegetables when I was a child. It was usually served overcooked, pale in color and under seasoned. In recent years I have discovered a great way to prepare this nutritious vegetable and it could not be easier (nor more delicious) – ROASTED CAULIFLOWER! Some recipes call for separating the head into flowerettes. I prefer to remove the core and simply slice the entire head into ½ inch slices. This results in more surface area to be caramelized when roasting. Lay the slices in a jelly roll pan that has been sprayed with vegetable oil or olive oil. Spray the tops of the slices with a little more olive oil, sprinkle with coarse salt and freshly ground pepper (either black or red) and roast in a 450 degree oven for 15 to 20 minutes, depending on the degree of doneness desired. I usually remove mine from the oven when it is golden brown and beginning to crisp. Both adults AND children love this recipe!
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