Roasted Cauliflower Recipe

Recipe Courtesy Corporate Chef AnnMarie Soohoo

Ingredients

1. 2 heads cauliflower
2. Really good olive oil (Ann Marie uses Partana from Sicily)
3. Maldon Sea Salt
4. Fresh Pepper
5. Pine Nuts (toasted if you wish)
6. Fresh Spinach or arugula (optional)
    

Directions

Preheat oven to 425-450 on Convection Roast.

Cut cauliflower into florets. Put in a big bowl and toss with olive oil.
Spread in a single layer on a cookie sheet—leaving some air flow space between the florets. Sprinkle with salt and a little pepper.

Roast the cauliflower in the oven until golden.

Do not crowd your pan with florets. Use multiple pans in multiple batches if necessary.

Serve plain OR:

Toss cauliflower in a bowl - add a big handful or two of pine nuts - you can toast them if you want to - and then toss in 2 big handfuls of either arugula or spinach. Toss - drizzle with olive oil and serve!