Roasted Cauliflower

Years ago, a friend of mine introduced me to roasted asparagus. It was love at first bite. The tips got all crispy and it was just... love. Not to mention, crazy easy to make. In recent months, I have tried roasting other vegetables, both as an alternative to steaming, but also as a means of introducing olive oil into our diets. Olive oil is crazy healthy for you, it is an antioxidant, which means it helps clean toxins out of the blood. A recent study also found that olive oil helps reduce risk of heart disease when paired with a diet rich with vegetables, fruit, nuts, and whole grain cereals.

I have yet to find a vegetable that did not respond well to roasting, however, I definitely have my favorites. Cauliflower is certainly at the top of the list. Thom and I purchase a head or two of cauliflower whenever we go grocery shopping and frequently use it as a substitution for a starch, like potatoes or rice. Roasting cauliflower gives it a crispy outside with a nice soft interior, it kind of reminds me of tater tots.

What you need:
A head of cauliflower (you could use frozen, but fresh works best)
Olive oil
Salt
Pepper

What you do:
1. Preheat oven to 425 degrees. Chop of cauliflower into florets. Place cauliflower into a single layer on a cookie sheet.

2. Drizzle cauliflower with olive oil, just enough to add a little moisture, don't go overboard, we want crispy not soggy. Season with salt and pepper to taste.

3. Roast at 425 degrees for 45 minutes, stirring on occasion. You know it is done when it turns a nice golden brown color.

Enjoy!