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6 to 8
Easy
By John Ash
Published 2004
Roasted cauliflower was an epiphany to me the first time I had it—so much better than boiled. You can get different results with the cauliflower by oven-drying it slowly at low temperature (250°F.) or roasting quickly under high heat (425°F.). Slow roasting seems to bring out the sweetness in the vegetable, while hot roasting adds a toastiness.