This recipe is more of a guideline. For example, if you follow a low-sodium diet, it’s perfectly acceptable to omit the salt (and, conversely, if you’re a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don’t be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.
Makes 4 side-dish servings
1 medium to large head cauliflower, washed
1/2 teaspoon salt
3 to 4 tablespoons olive oil
Preheat oven to 400 degrees.
Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.
Turn the pieces once or twice and give the pan a good shake while it’s roasting, about 25 minutes.
Cauliflower: A Love Story, April 9, 2008.