I love cauliflower, and roasting makes just about anything taste better, right? Part of what I like about this recipe is that I can adapt it to go well with whatever the main dish happens to be.
1 head of Cauliflower
2 Tbs Oil
1 tsp Salt
1/8 tsp Pepper
1/2 Tbs Seasonings (see below)
Wash the cauliflower and remove the core. Try to break up the head rather than cutting with a knife. The more you cut through the florets, the more crumbles you end up with. When you do need to use a knife, cut along the stalks only. It takes a little more time but produces better results.
In a bowl combine the oil, salt and pepper. Now is when you get to be creative. Add some herbs or spices that compliment your main dish, up to 1/2 Tbs.
For example, with my chicken yakotori I add minced garlic and ginger.
With spaghetti I would add minced garlic and fresh basil leaves.
With roasted chicken I break up fresh rosemary.
Adding a little bit of what is in the main dish brings them together.
Place the cauliflower on a baking sheet and toss with the oil marinade. Make sure all pieces are coated in the oil. Place in a preheated, 350 degree oven for 25 minutes. Halfway through give the pan a good shake to stir up the vegetable.
What combinations can you come up with?