I’ve been on a mission to prepare vegetables that I have shied away from because they either intimidated me, or failed to kick my salivary glands into action.
Cauliflower has always been that vegetable on the cocktail party or book club food spread that I turned my nose up at. A white blob of blah. Flavourless. Characterless. Plain old boring.
- 1 head of Cauliflower
- 3 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Sea Salt
- 2 tsp. Curry Seasoning
- 1 tsp. Cinnamon
Preheat the oven to 425 F.
Cover a baking sheet with tinfoil or parchment paper.
Toss the cauliflower with the EVOO and seasonings in a large bowl until cauliflower is well coated. Evenly layer the cauliflower on a baking sheet.
Roast the cauliflower for 60 minutes. Turn the cauliflower a couple of times during the baking process.