Ingredients
- 1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
- 4 tablespoons olive oil
- 1 teaspoon salt, to taste
Directions
- Preheat oven to 425 degrees.
- Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
- In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
- Line a baking sheet with parchment for easy cleanup you can skip that, if you don’t have any, then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
- The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they will taste.