My niece Erin
introduced me to Roasted Cauliflower last Thanksgiving. It was delightful and I wondered why I had
never tried to roast cauliflower before.
This is super easy and quick.
It’s very delicious and good for you!
Ingredients:
1 head
cauliflower, washed and cut into florets
Good Quality
Olive Oil
Black Truffle
Salt
Directions:
Preheat oven
to 400°.
Wash and cut
cauliflower into florets; place into a bowl.
Drizzle Olive Oil over the cauliflower and toss to coat. Sprinkle Truffle Salt over and toss well to
coat.
Turn out onto
a baking sheet; I like to use the kind with an edge to prevent spills in the
oven and I use a Silpat to keep the cauliflower from sticking to the baking
sheet – plus it makes for easier clean up.
Place baking
sheet in oven and bake for about 20 minutes.
Start checking the cauliflower at about the 15 minute mark to be sure
it’s not burning. Take it out when it
looks good to you.
You can
garnish with some fresh chives or parsley, if desired. Unfortunately, I didn’t have any when I took
the picture above. They don’t really add
much in the way of flavor – it’s just more for visual appeal.
