Roasted Cauliflower

Roasting cauliflower until it caramelizes turns its starch to sugar and gives it a delicious nutty flavor.

1 medium head cauliflower (2 pounds), cut into

11⁄2-inch flowerets

1 tablespoon olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh parsley

1 garlic clove, finely chopped

• Preheat oven to 450°F. In jelly-roll pan, toss cauliflower, oil, salt, and pepper until evenly coated. Roast until cauliflower is tender, about 20 minutes, stirring halfway through roasting.
• In small cup, combine parsley and garlic. Sprinkle over cauliflower and stir to mix evenly. Roast 3 minutes longer. Spoon into serving dish.

Makes 6 accompaniment servings.

Prep: 10 minutes

Roast: 23 minutes