Roasted Cauliflower

I fell in love with roasted cauliflower at Fadi’s, a local Mediterranean restaurant. Not long ago, I found it on the buffet at Ali Baba, another Mediterranean eatery. It’s better at the buffet because there I can eat my fill! :o)

1 head of cauliflower
3 Tbsp. olive oil
3/4 tsp. salt
1/4 tsp. pepper

Set oven rack to the middle position and preheat oven to 425 degrees.

Cut cauliflower into 1 1/2-inch size florets; rinse well. Dry with a kitchen towel to absorb moisture; water will keep the cauliflower from browning.

Toss cauliflower florets in a medium bowl with olive oil, salt, and pepper, mixing well.

Pour onto a baking sheet and spread evenly. Bake about 20-30 minutes, stirring occasionally to ensure even browning. Brown until deep golden spots appear.

*For some extra flavor, try snipping about 7-8 fresh sage leaves into tiny pieces and tossing in with the cauliflower before roasting. Delicious!

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