Roasted cauliflower

I hadn’t yet tried a roasted cauliflower recipe. After so many variations in cooking this healthy vegetable, this recipe takes it back to its most simple and original way to cook it.

I admit that since some years ago I didn’t like cauliflower that much. I used to cook it mostly for my husband, but I didn’t eat it often. But since I began to cook it in different ways it became a certain item in our market’s list during the autumn-winter time. (try comforting cauliflower gratin and cauliflower steaks)

I found this recipe in AlexandraCooks’ fantastic blog and prepared it immediately, moved by my, sometimes, uncontrollable curiosity.

I changed the recipe a bit as I do not have here some spices, but I assure you we liked it a lot the same.

The yogurt dressing is optional, in my opinion, depending on what you’re serving with your cauliflower.

Ingredients:

• 1 cauliflower
• 2 Tbsp extra virgin olive oil
• salt
• For the yogurt sauce:
• Greek yogurt
• 1 Tbsp lemon juice
• salt
• extra virgin olive oil

Instructions:

1. Wash and clean cauliflower, eliminating leaves.
2. Put it into a capacious pan with salted water and boil it until tender (test with a fork – it has to be tender but not fall apart).
3. Turn on the oven 446°F.
4. When cauliflower is done transfer it to an oven pan covered with parchment paper.
5. Pour 1 Tbsp extra virgin olive oil on your hands and rub all cauliflower to distribute the oil equally.
6. Repeat the process with 1 tsp of salt.
7. Roast in the oven for about 25 minutes or until browned at the edges.
8. In the meantime prepare the yogurt sauce mixing yogurt, lemon juice, and salt to taste.
9. When cauliflower is done, take it out of the oven and add another Tbsp of oil (or better, if you have a spray, use it).
10. Make a layer of yogurt sauce on the serving plate and put cauliflower in the center of it.
11. Serve warm and…
12. Buon appetito!