Ingredients:
1 head cauliflower (or a bag of florets)
4 tbsp olive oil
1 tsp salt, to taste
Preheat oven to 425 degrees.
Trim the cauliflower, discarding the core and thick stems. Cut into florets the size of ping pong balls. In a large bowl combine the olive oil and
salt, whisk, then add the cauliflower and toss thoroughly. Line a baking sheet with parchment paper if
you have it. Spread the cauliflower
pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most
pieces are golden brown. Serve
immediately and enjoy.
I only made 1/2 a head of cauliflower to make sure we liked it. Make
sure you start with bigger pieces as suggested. The small ones burn. Also make sure you stir it at least 4 times
while baking. It tastes okay as is, reminds me of kale chips. Next time I would add other seasonings so it
had more flavor.
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