roasted cauliflower

Mmmmmmm.... This is one of the simplest, best tasting side dishes I have eaten in recent history. I have never been a huge fan of cauliflower - not that I had a distaste for it, but it just seemed so boring.

Until I tried it like this.  I wanted to eat the entire pan (I practically did).   It is so delicious and so easy and, of course, SO good for you.  One serving supplies almost all the vitamin C you need for the day, plus a bunch of other good stuff (vitamin K, folate, fiber, etc.) and it has cancer-fighting properties.  So go grab some and let's get started!

I had a 12 oz bag of fresh cauliflower, already washed and chopped from TJ's.  If you are buying it whole, just aim for about 1 pound of it.

Wash it and cut it into bite size pieces.  Blot dry and throw it on a cookie sheet.  

Drizzle it with about a tablespoon of olive oil and sprinkle with 1/2 teaspoon of kosher salt.  

Toss to coat and spread evenly on the pan.

Roast for 15-20 minutes at 425, until golden and tender.

Try not to eat it all straight from the pan.  Try to share it.

And enjoy!