The first day of spring has passed, and here I am posting (twice) about a winter vegetable. Maybe I'm just bitter because after moving from Chicago to Southern California last summer, I was under the impression that the winter would be mild and spring would be warm. Well, the winter here was definitely mild compared to the Midwest, yet still chilly. But, now that spring has arrived, I did not expect 40 degree temperatures with rain and snow. I don't want to complain too much and cause some of you to be mad at me, because just two days ago I saw Facebook friends announcing their winter storm warnings calling for an abundance of snow.
I guess my way of welcoming this chilly spring is to continue enjoying the wintery food I love until the weather is favored toward higher temps. Plus, cauliflower season goes well into April, so I'm not thoroughly crossing the line of posting off season. 🙂 And, what a great opportunity to share one of my favorite ways to prep such a highly rejected veggie.
There are many ways you can add to this recipe, like tossing some grated Parmesan on top or other preferred spices. Personally, I appreciate just the bare minimum and enjoy them seasoned with only salt. You will be amazed at how appetizing these bite-sized florets are, even as dull as they may look.
If you missed my post on how to cut a cauliflower, check it out here.
Roasted Cauliflower
1 medium head cauliflower, cut into florets
1 tablespoon olive oil
salt, to taste
pepper, to taste
Preheat oven to 400˚F. Line a rimmed baking sheet with parchment paper.
Toss the florets with olive oil in a medium bowl. Season with salt and pepper. Spread in a single layer on the baking sheet and roast for 20 - 25 minutes, or until the tops are browned. Toss halfway between baking.
Note: If unsure of the baking time, bake for the longer option as roasting your florets too long will not ruin them. If not roasted long enough, they may be too crunchy and raw.
Source: Pennies on a Platter Original
