Roasted Cauliflower

Sometimes a recipe is so simple, it seems a little ridiculous to write it down.  That’s what I thought when I first saw this recipe from Poor Girl Gourmet, and then I remembered that part of what I like about the cookbook is that it doesn’t require all kinds of strange and costly ingredients.  Instead, it focuses on things that are likely in your pantry.  So, why not document how I made this amazing cauliflower?


Roasted Cauliflower

1 head cauliflower, stemmed, green leaves removed
1/4 c olive oil
Kosher salt
Black pepper
1/2 c grated Pecorino Romano cheese

Preheat oven to 400 degrees.

Cut the cauliflower head lengthwise into 4 equal parts, making 4 individual servings.  In a mixing bowl, toss each quarter individually with the olive oil.  Do not fret if you don’t completely cover the quarter in oil.  Place into a 9×13 rimmed baking sheet.  Repeat with the remaining cauliflower-head quarters.  Season each portion generously in salt and pepper and place each quarter cut side down.

Roast for about 20 minutes, turn, and then roast an additional 15-20 minutes.


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