Vegetables are absolutely transformed upon roasting.
It’s incredible. Boring regular vegetables we are used to shrinking away from suddenly become celebrities.
A while back it was roasted cabbage. Now it’s roasted cauliflower.
Caramelized, nutty,soft in places, crunchy in places, this is cauliflower like we never knew it.
At first I roasted the cauliflower simply with olive oil and salt. It was addictive, and I ate it like a bag of chips.
Then I got the wild idea of adding sumac to it. It came out even better!
Such a fantastic way of eating vegetables and actually wanting more!
1 head cauliflower
2-3 Tbsp olive oil
1/2 tsp salt
1/2 to 1 tsp sumac
Preheat oven to 400F.
Cut the cauliflower into equal sized florettes (cut larger florettes in half or quarters if necessary).
Put on a non-stick baking tray, drizzle with olive oil and sprinkle with the salt and sumac.
Give it a toss and rearrange in single layer on the tray.
Roast for 40 to 50 minutes.
Consume as soon as possible.