+
4 (9)

Vegetables, Vegetarian

Craft's roasted cauliflower

Craft's roasted cauliflower
Glenn Koenig / Los Angeles Times

Dear SOS: I know this may be sacrilege to write, but I really do not care for mushrooms. There. It's out in the open. When I think I am missing out or mistaken in my tastes, I will make something ... Read more

Total time: 1 hour, 10 minutes | Serves 4 to 6
  • 1 head cauliflower
  • 3 to 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Coarsely chopped smoked almonds, for garnish

Step 1Heat the oven to 400 degrees.

Step 2Stem the cauliflower and cut it down into small florets. Place in a large bowl and toss with the olive oil and 1 to 2 teaspoons salt, or to taste, along with several grinds of pepper.

Step 3Spread the cauliflower onto a rimmed baking sheet and roast until the cauliflower is tender and lightly browned, 35 to 50 minutes.

Step 4Plate the roasted cauliflower, garnishing each serving with smoked almonds. Serve immediately.


HAVE YOU TRIED


Cafe Roka's artichoke and portobello mushroom lasagna
Cafe Roka's artichoke and portobello mushroom lasagna

Plum ketchup
Plum ketchup

Glazed baby artichokes
Glazed baby artichokes

Chipotle- and orange-glazed ham
Chipotle- and orange-glazed ham

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Braised red cabbage
Creamed spinach
Creamed fava beans with tarragon
Turnips glazed with sherry vinegar