Roasted Cauliflower

1 head cauliflower

Olive oil

Salt

  1. Preheat oven to 425 degrees.
  2. Chop cauliflower into medium to large pieces.
  3. Place in glass or metal roasting pan, or cookie sheet.
  4. Pour olive oil liberally over the cauliflower and sprinkle with salt.
  5. Stir cauliflower after 25 minutes.  If it seems dry, add more olive oil.
  6. Roast in oven for 45 minutes to an hour, until cauliflower is tender when pierced with a fork.

Variation:  Add crushed herbs to the cauliflower, such as rosemary, thyme, or tarragon.

Note:  Roasted cauliflower packs very well in a thermos for lunch.  It is one of the only cooked vegetables Juliana likes in her lunch.  Green beans and broccoli she finds too mushy when packed.

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