"Anyway, as Nessa shuffled for our fortieth game of Clue, I took the opportunity to hack up the newly purchased cauliflower head, toss the florets with a little olive oil, salt, and pepper and throw it into a 475° oven. I stirred it every so often and let the pale vegetable roast until it got dark and crispy at the tips, about 35-40 minutes.My SO and I just made this tonight, and we agree: this is an amazing way to make cauliflower. It's even better than Mom's cauliflower with cheese sauce (sorry, Mom). The only problem was that our single head of cauliflower didn't make nearly enough to satisfy the two of us. Stephanie's closing sums it up:
Wow. Just wow. It was like candy. I shoveled each bite in so fast because I didn't want that taste to leave my mouth. Ever. I think the last time I prepared something so simple that floored both me and my husband so completely was when I discovered roasted fennel."
"I refuse to understand why this dish isn't on every menu in every restaurant all across the world. You just haven't lived until you've eaten this dish. I don't think I could put this any more plainly: make this. Tonight."