roasted cauliflower

Roasting is by far my favorite way to prepare vegetables regardless of the season - it brings out all the natural flavors and best of all, it's easy to do.  You can use this recipe with just about any combination of vegetables, but for now, this is the way I prepared the cauliflower I picked up at the farmer's market over the weekend.  I ate these on their own , but these flavorful florets taste great as a side, tossed together in a summer pasta, or blended up to make a creamy soup.

Roasted Cauliflower Serves 6

Ingredients 1 large head cauliflower (5-7 pounds), cleaned and cut into 1 1/2 to 2-inch-wide florets (about 8-9 cups) 3 tablespoons extra-virgin olive oil (I use Spanish olive oil from Trader Joe's) 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper

In a large bowl, toss the florets, olive oil, salt, and pepper until thoroughly coated.  Spread in one layer in a large baking pan (or on a baking sheet) and roast, occasionally turning and mixing until tender and golden brown, about 20-25 minutes.  Turn the oven on high-broil for about 3-5 minutes to give it a quick toast, remove from oven and serve.