According to Gourmet, “Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.” I thought I hated cauliflower until I had it prepared this way. Add minced garlic and black pepper before roasting if you wish.
1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups) 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 450°F. Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
