Roasted cauliflower

Roasted cauliflower.

Stumbling on the right preparation can take an ingredient from sustaining to sublime.
Consider the often-neglected cauliflower. When overcooked, its slight sulphur odour can be a turn-off. And, with its bland appearance, it’s never called on to add visual life to a plate. (Roast chicken, mashed potatoes and steamed cauliflower anyone? Anyone?)
But break it into small florets, toss with a little olive oil, salt and pepper and roast for 30 minutes or so in a 400 Fahrenheit oven and you have a side that will have ‘em asking for seconds. You can add a bit of spice if you like — curry powder and cumin are two good options.
Whenever I roast cauliflower for a side, soup or my favourite roasted cauliflower barley risotto (recipe to come, I promise), I can’t stop myself from eating several of the crispy, golden florets off the pan before they make it to the plate.

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