I’ve never been one to enjoy raw vegetables. I’m not sure why. I grew up on boiled (without seasoning) mixed frozen vegetables. Although I was a good eater, I don’t think this did much to increase my enjoyment of veggies (no offense Mom and Dad).
Anyway, a friend of ours made this awesome cauliflower (something I don’t like raw and used to eat covered in cheese!). This recipe doesn’t work well with my cauliflower I grow in my garden, but works great from the solid heads of cauliflower from the grocery store. I changed his directions slightly. If you don’t like cauliflower, this would be an awesome recipe to learn to like it!
Take your head of cauliflower (after washing thoroughly) and chop off the stem and leaves at the bottom. Place the cauliflower on a cutting board, stem side down, and chop it in half with the biggest, safest knife you’ve got. Take one of the halves, and place it flat side down. Cut it diagonally (yes!) with 3 cuts so that you have 4 large, flat pieces of cauliflower. Do the same to the other half. Dump your cauliflower into a plastic zip bag or bowl with a secure lid. Put a few tablespoons of olive oil on, close it up, and shake well until coated. Dump the cauliflower out on a foil covered cookie sheet. Cover with foil on top. Place on bottom rack of preheated oven and bake at 375 for lightly roasted, 400-425 for medium roasted, or 450 for slightly blackened.
Bake for 10 minutes covered. Remove foil.
Bake 10 more minutes. Then flip it.
Bake 10 more minutes, and it should be done.
We did 2 heads of cauliflower for these photos. I don’t recommend making your cookie sheet this full. It makes it hard to flip. Enjoy!