Roasted Cauliflower

Ina Garten’s Barefoot Contessa cookbooks are usually my go-to when I’m looking for something new to add to the dinner rotation. What drew me to this recipe, which is an slight adaptation from Barefoot Contessa at Home, is Garten’s mention that roasting cauliflower “makes it sweeter and gets rid of that chalky texture.” It’s true!

Ingredients: serves about 4

• 2 heads of cauliflower, cut into florets
• 1/8 cup extra virgin olive oil (EVOO)
• 1 teaspoon kosher salt
• black pepper
• optional: 1/2 cup shredded or grated parmesan

• Preheat oven to 350.
• Place florets in a glass baking dish, add remaining ingredients except parmesan, and toss to coat.
• Cook for 30 minutes, tossing halfway through.
• If desired, sprinkle florets with parmesan, and return to oven for a few minutes, just until cheese melts.