Roasted Cauliflower Two Ways

  • 1 large head of cauliflower
  • about 2 TB olive oil
  • Sea Salt 

Preheat oven to 400°.
Cut cauliflower into small floret pieces, about the size of a quarter to a fifty-cent piece.
Toss with olive oil until each piece is lightly coated.
Place on a metal cookie sheet, not a glass baking pan.
Sprinkle sea salt over the batch of florets and toss again to coat evenly.
Bake for 12 to 15 minutes, or until the smaller pieces are golden brown.

Serve as is. AND it's delicious this way!

Add two large cloves peeled garlic to the cauliflower as it's baking. You want them large so they can withstand baking for 12 to 15 minutes without becoming overcooked and acrid tasting.
Once baked and golden, add cauliflower and garlic to a food processor and puree till pretty smooth, but not silky.
Add 1 tsp White Truffle Oil and puree again to mix thoroughly.
Serve as a substitute for mashed potatoes. 

Both serve 2 to 4.



Lesa Heebner