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Oven Roasted Cauliflower DO NOT USE

Ingredients:

  • 2 (2½ pounds each) heads of cauliflower
  • 3 tablespoons of extra-virgin olive oil (or canola)
  • ¼ to ½ teaspoon sea or kosher salt


Procedures:

Have the rack in your oven at mid-level. Preheat the oven to 400°F.

Trim off the bottom of the cauliflower and cut into 1½-inch wide florets. Toss the cauliflower with the oil and salt, then spread in a layer in the au gratin dish.

Roast, stirring and turning the cauliflower over occasionally, until the vegetable is tender and golden brown, about 45 to 50 minutes. Serve hot from the oven, warm, or at room temperature as part of an antipasto. This is great as is, but you could pass a cheese or tomato sauce for diners to spoon on top.

This serves as a vegetable course, but it could also be the centerpiece of a vegetarian meal. And cauliflower pieces make a great snack for folks who are watching their carbohydrate intake.

by Le Creuset

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