For lunch yesterday we made roasted cauliflower to accompany our asparagus and grilled salmon. Not only is roasting cauliflower simple, but it is a refreshing change from traditional steamed or blanched cauliflower. The roasted cauliflower can be served as is or with any of the variations listed below. We tried the lemon juice, rosemary and caper variation, a fitting complement to our salmon and asparagus.
1 head cauliflower, trimmed and cut into florets
2 Tablespoons olive oil
Kosher salt and freshly ground pepper to taste
Position a rack in the lower third of the oven and heat the oven to 400° F. On a large baking sheet, toss the cauliflower with the oil, salt and pepper. Spread to a single layer without crowding and roast, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes. Serve hot or at room temperature.
?Toss with lemon juice, minced fresh rosemary and chopped capers.
? Add orange zest, minced fresh parsley and chopped drained oil-packed sun-dried tomatoes.
? Add a mustard vinaigrette and fresh thyme.
From The Best of Fine Cooking: 101 Quick and Delicious Meals (fall 2003).