Roasted Cauliflower Slices

 

I am so over steamed vegetables.  Now that I've moved onto roasting, I can barely fathom steaming again.  Cauliflower is high up there on my 100-times-better-when-roasted list, but I find that it has to be cut pretty thin in order to roast well.  That's why roasted cauliflower slices is the way to go.

 

Start with a nice big head of cauliflower and your biggest knife. 

 

Starting on one end (not the middle), cut 1/2 inch slices of the cauliflower and place them on a large baking sheet. 

 

Here's an up close and personal shot.

 

Cutting these slices is a ridiculously messy business.  I manage to get mini pieces of cauliflower all over the counter and floor.  It's too bad Maddie isn't very interested in eating raw cauliflower. 

 

Brush the slices with 1-2 tablespoons of olive oil.

 

Then sprinkle with kosher salt and freshly ground pepper and roast at 400 degrees for 25 minutes.

They come out slightly browned, tender, and full of flavor.  Serve in a heaping pile on your plate and never think about steaming cauliflower again.

Roasted Cauliflower Slices

Adapted from Alice Waters

1 head of cauliflower

1-2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Preheat oven to 400 degrees.  Slice head of cauliflower in 1/2 inch slices and place on baking sheet.  Brush with 1-2 tablespoons of olive oil and sprinkle with kosher salt and black pepper.  Roast at 400 degrees for 25 minutes until the edges start to brown.