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Whenever I see cauliflower at the farmers’ markets, I snatch it up, usually buying two heads. While my seasonings may change - sometimes just a little hot pepper, sometimes Indian seasonings and sauce, sometimes Spanish/Moroccan - I always start cooking it in the same way, because I simply can’t improve on the texture and flavor of roasted cauliflower.

Roasted Cauliflower

1. Preheat oven to 400 degrees F

2. Cut heads of cauliflower into florets

3. In a small bowl, toss the cauliflower with a few tablespoons of olive oil or butter (the amount will depend on the amount of cauliflower - you want to generally coat it, but it doesn’t need to be soaked) and salt, pepper, and any other seasonings you might like. Try: a dash of hot pepper flakes, minced garlic, and some smoked paprika. Or leave it just at salt, it will be amazing.

4. Spread in a single layer on a sheet pan, and bake for about 20 minutes. Remove from the oven to toss the peices around, then bake for another 10 minutes or so, or until nice and brown.