Pinhead Oat-Crusted Catfish, Roasted Cauliflower and Mustard Greens, and Lemon CreamRinne Allen
Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
1
medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2
tablespoons extra-virgin olive oil
1
/4 teaspoon salt
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Preparation
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.