walton_eats

Serves 4

This dish stands well on its own or drizzled with extra-virgin olive oil.
However, some tasters liked spiced versions made with either curry powder or
chili powder. Simply add 2 teaspoon of either spice to the cauliflower with the
salt and pepper in step 1.

Note: I went with the recipe below. I'll play with other seasonings next time I make it.

1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim
outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8
equal wedges so that core and florets remain intact. Gently toss cauliflower,
oil, salt, and pepper in large bowl until cauliflower is evenly coated with oil.

2. Place cauliflower wedges with one cut side down in single layer on foil-
or parchment-lined rimmed baking sheet. Cover tightly with foil and cook for 10
minutes. Remove foil and continue to roast until sides of cauliflower touching
pan are golden, 8 to 12 minutes. Remove pan from oven, and using spatula,
carefully flip wedges. Return pan to oven and continue to roast until side of
cauliflower now touching pan is golden, 8 to 12 minutes longer. Drizzle with oil
and serve immediately.