I’m pretty sure this only barely qualifies as a “recipe,” but let’s just go with it. We all love cauliflower, myself included, for its uncanny ability to morph into almost anything, adding nutrients and easing guilt over pizza, rice, gnocchi – you name it. But there’s something beautiful about vegetables done simply. Good, fresh produce, perfectly cooked with just a few ingredients to really make it sing. Well, this is my simple approach to cauliflower. It couldn’t be easier, and it comes out tender and golden brown every time. The Greek yogurt is of course optional, but I love the combination of hot cauliflower and cold, creamy yogurt. Roasted nuts and fresh herbs would be lovely additions here. I’ve done cashews and cilantro for more of an Asian flare, or pine nuts and mint for Mediterranean flavors, but the dish really is delicious all on it’s own. Great as a side, or an appetizer. Enjoy!
Serves 4, but can easily be eaten by 2!
- 1 head cauliflower
- olive oil
- salt, cracked black pepper and cayenne pepper to taste
- 1 cup nonfat Greek yogurt (optional serving suggestion)
Preheat oven to 450°F.
Break up the cauliflower into florets. Florets should be no larger than an inch. Smaller pieces are fine – they’ll be extra crispy and delicious! Discard any lengthy stems.
Toss the cauliflower with olive oil, salt, pepper and cayenne to taste. Don’t be shy with the oil here. It’s necessary to get good caramelization, aka the brown tasty bits.
Roast for about 20 minutes without stirring, until fork tender and golden brown. To plate, use the back of a spoon to smear the Greek yogurt on one side of your bowl or platter. Place the roasted cauliflower on top and serve immediately.