Monday, January 17, 2011
Basically, slice the cauliflower, brush or drizzle a little olive oil, sprinkle a little salt, then roast at 425 degrees for 20-25(ish) minutes, depending on how thick your slices are.
I cut my cauliflower in wedges - 8 pieces all together. After about 20 minutes, I turned the cauliflower over and let it go for another 5 minutes or so. Completely yummy.
I think next time I might use a tad less olive oil at the beginning of roasting and drizzle with some lemon olive oil at the end.