Roasted veggies are one of my favorite things. Roasting gives veggies a deeper flavor and crunch that I just love. I had some cauliflower leftover from my twins' birthday party last weekend. We eat it a lot but I was looking for a change.
Preheat oven to 425 degrees.
I sliced it into fairly thin slices and then tossed it with about a tablespoon of olive oil. The oil is necessary for the roasting process so please don't skip this step. Without it your veggies will get burnt and charred.
After the cauliflower is coated with olive oil, sprinkle with salt & pepper to taste. I seldom salt anything but just a sprinkle gives this a great flavor.
Spread out on a cookie sheet and bake for approximately 25 minutes. If you want to stir about halfway through that's ok.
This is delicious thrown in a salad or even as a puree.
You can roast just about any veggie but be sure to decrease the cooking time for higher water content veggies like zucchini or squash. Also, starchy or dense veggies like carrots and potatoes take more time.
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