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Roasted Caulliflower

From the kitchen of Karen Bencke

1 head cauliflower
olive oil
1 clove mashed garlic to mix in with the oil (optional)
sea salt
freshly ground black pepper


Preheat oven to 400 degrees
Slice the cauliflower, vertically, into 1/2-inch-thick slices. (looks like flat trees)
Toss with olive oil, arrange on jelly roll pan and sprinkle with salt and pepper.
Place plan on rack in lower third of the oven and roast for about 20 minutes, or until browned.
Turn/flip after 10 minutes, so it’s nicely browned on both sides.

Terri’s notes:
~ You can break the cauliflower into flowerets for a ‘pretty’ dish, but slicing it gives the browned and toasty caramelized affect its best advantage.
~ You can spice it up by sprinkling (after you’ve turned it once) with grated Parmesan cheese, dried marjoram, cumin, curry, paprika, a dash of soy sauce or balsamic vinegar mixed into the olive oil…experiment with the flavors you like on just a few pieces in the corner of the pan and you’ll ‘re-make’ this dish over and over again!

 

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