I absolutely love cauliflower and never get tired of discovering new and fabulous ways to make it. I love it riced, roasted, grilled, boiled and mashed, or blended as a soup.
Here’s an easy one for a weeknight dinner.
- Olive Oil
- Salt and Pepper
Get a large head of cauliflower and as carefully as possible cut the head in half-inch steak size slices. You should get 4-5 slices. Brush each side with olive oil and delicately place each slice on a sheet pan, lined with parchment paper. Roast in the oven at 425 until done, about 30 minutes, but check at 20 minutes. When it’s nearly done, liberally spread a mild Harissa sauce with a pastry brush. Then broil until bubbly and browning.