Roasted Cauliflower

One of my favorite mid-morning meals, the cauliflower gently caramelizes, turning soft-sweet and crispy-edged, and the onions get sweet and luscious and practically melt in your mouth. The key here is seasoning– it needs nice amount of salt.  Sometimes before serving, I sprinkle a tablespoon of finely grated sharp cheese on each bowl.

  • Head cauliflower, cut into 1″ bites
  • Large red onion, cut into wide wedges
  • Olive oil
  • Salt

Toss together in 9×13″ pan and spread to a single layer. Roast at 375^F for 35 minutes or so, stirring half-way through.  Serves 1-2.

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