This is a nice side dish, but it can be eaten cold, which makes it a good accompaniment in the lunch bag or as a snack with a hint of Parmesan cheese sprinkled on the top.
ROASTED CAULIFLOWER
1/2 head of medium sized cauliflower
2 tsp olive oil
1 Tbsp water
salt
cooking spray
• Preheat the oven to 400F.
• Wash and cut the cauliflower.
• Separate the florets into medium large pieces.
• Place the cauliflower florets in a large bowl.
• Drizzle with olive oil and sprinkle with salt.
• Toss to coat evenly.
• Spray a rimmed baking sheet with cooking spray.
• Arrange the cauliflower florets in the tray.
• Add the water.
• Roast until florets begin to brown.
1 Tbsp water
salt
cooking spray
• Preheat the oven to 400F.
• Wash and cut the cauliflower.
• Separate the florets into medium large pieces.
• Place the cauliflower florets in a large bowl.
• Drizzle with olive oil and sprinkle with salt.
• Toss to coat evenly.
• Spray a rimmed baking sheet with cooking spray.
• Arrange the cauliflower florets in the tray.
• Add the water.
• Roast until florets begin to brown.
