I roast cauliflower at least twice a week.

Anothe easy fast, inexpensive and fabulous meal or side dish.

Sometimes I throw in Brussels sprouts, but you must make sure that you cut them in half and have the inside facing up. The BS leaves are so divine when they are crispy.

Back to the cauliflower…If available, buy the bags of cauliflower as it is much easier then the heads of cauliflower to cut up.

You can also buy packages of cauliflower steaks which are wonderful grilled in a cast iron pan on both sides with a vodka sauce drizzled on top.

All you need for roasted cauliflower are:

Cauliflower

Fresh ground pepper

Kosher Salt

EVOO

Optional: Capers

Cut off the stem and if the cauliflower “bushes” are large, slice them in half.

Place all the cut up cauliflower in a mixing bowl and add kosher salt, pepper, EVOO and I throw in a tablespoon of capers.

Use your hands to mix and cover all the veggies with the olive oil.

Place on a baking sheet covered with parchment paper.

Bake at 500 for approximately 25-30 minutes, checking at the 20 minute mark.

I prefer my cauliflower and Brussels sprouts with a char.

After cooling, grab each side of the parchment paper, tilt and dump into a bowl.

Clean up is nonexistent.

You can serve over rice, pasta, fish or as a side dish….melting feta cheese on top is another delicious option.