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Roasted Cauliflower (Kate) |  Vegetable Day

Ingredients
  • head of cauliflower
  • salt and pepper
  • Pam
Directions
  • preheat oven to 475
  • chop up head of cauliflower into florets
  • line a 9 x 13” pan or large cookie sheet with foil.
  • spray foil with PAM & Spread florets in pan/tray
  • spray florets lightly with PAM & Sprinkle with salt and pepper to taste
  • roast in the very hot oven for 30-40 minutes check and stir the florets every 10-15 minutes
  • they should get nice and brown and maybe even a little crispy at the tips
  • let cool a bit and enjoy

variation: roasted broccoli--same as above, cut florets 1" size - they cook faster and crispier

note: the browning is key, it makes them rich and caramelized. If you've already had most of your veggies for the day, don't roast a whole head of cauliflower at once because you might eat the whole thing! I've never tried eating these leftover, so I'm not sure how they hold up. Also, I haven't yet tried this with broccoli, but I imagine it's similarly delicious.

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