Herb Roasted Cauliflower
Cauliflower is often smothered in creamy sauces or cheese, so you can’t get a real appreciation for the earthy, delicious flavor of the vegetable. Using just fresh herbs and a little olive oil allows that unique taste to shine through, and roasting sweetens the cauliflower a little.
If you have leftovers, which is unlikely because it’s so good, try adding this tender vegetable to a smoothie or tucking it in a pita with some water-packed tuna as a hearty lunch.
Makes
Serving size
Ingredients
1 tablespoon olive oil, plus more for the pan
1 head cauliflower, cut in half and then into ½-inch-thick slices
1 teaspoon fresh thyme, chopped
1 teaspoon fresh chives, chopped
¼ teaspoon black pepper, freshly grounded
Instructions
- Preheat the oven to 400°F.
- Lightly coat a baking sheet with olive oil.
- Toss the cauliflower, 1 tablespoon of olive oil, the thyme, chives, and pepper until well coated.
- Spread the cauliflower on the prepared baking sheet.
- Roast, turning once, until both sides are golden, about 20 minutes.
Cooking Tip
Look for cauliflower that is a bright white with no dull or black spots, and has tightly bunched bud clusters. Look for heads surrounded by crisp green leaves to assure the vegetable is freshly picked. If the leaves are limp or dull, the cauliflower is not fresh.
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