Crispy Roasted Cauliflower

This is one of my go-to veggie side dishes for those nights I don’t feel like putting much energy into preparing an elaborate accompaniment to the main course.

A cinch to prepare, this cauliflower emerges from the oven tender with a crisp exterior. The key to achieving the caramelization is cutting the cauliflower into thick slices – rather than florets – in order to expand the surface area that makes contact with the hot baking sheet. Any type of accoutrement (a grating of fresh parmesan cheese perhaps) would be a welcomed addition to the roasted cauliflower, but it is quite delicious unadorned.

If you think you don’t like cauliflower, I would bet money that this cooking technique will change your mind!

Crispy Roasted Cauliflower

Ingredients

• 1 head cauliflower
• olive oil cooking spray
• Kosher salt
• freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut the cauliflower crossways into 1-inch-thick slices. Set aside.

Coat a baking sheet with cooking spray. Place the cauliflower slices onto the prepared baking sheet in a single layer and coat with cooking spray. Season with salt and pepper.

Roast in preheated oven for about 30 minutes, or until browned and crisp.

Estimated Nutrition Per Serving

• Calories: 120 kcal
• Fat: 9g
  • Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 320mg
• Carbohydrates: 9g
  • Fiber: 4g
  • Sugars: 4g
• Protein: 4g

Please note that these are estimated values and can vary based on factors such as the size of the cauliflower head and specific brands of ingredients used.