Sunday, November 16, 2014

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Written by Bobbie

For all the different veggies I like, I absolutely hate cauliflower.  I hate the smell when it is cooking, and I hate the texture when I eat it.  Part of this may come from only ever having cauliflower boiled, I have no idea, but I've avoided it like the plague.  My younger daughter is taking culinary class in high school, and proudly came out to the car after class with some oven roasted cauliflower to try.  I put on my best mommy smile, and tried a piece.  I actually enjoyed it!  I snagged a couple more pieces on the drive home.  a couple days later at the store I went ahead and let her grab a head of cauliflower to roast at home.  I let her have at it in the kitchen, and was surprised that there was no funky odor while it was cooking.


1 head of cauliflower
Olive oil (1-2 teaspoons)
Kosher Salt
Parchment Paper
Cookie Sheet


Preheat oven to 400 degrees.  Wash cauliflower and shake off excess water.  Cut cauliflower head in half, and remove green leaves from base.  Break off florets and if necessary cut into smaller bite sized pieces.  Place pieces in bowl and lightly coat with oil, then salt and pepper to taste.  Line Cookie sheet with parchment paper and place cauliflower stem up.  Bake for 10-15 minutes, then rotate cookie sheet 180, and bake for another 10-15 minutes.  Cauliflower is done when a majority of the pieces are a light golden brown on the floret head.  Let cool for a few minutes and taste test.  Add salt if desired, or chili powder, Parmesan cheese, or any other favorite seasonings.