Roasted Cauliflower (Boston Globe)
Boiled, even steamed, cauliflower can be insipid and reminiscent of the veggie combo in your grocer’s freezer. Roasting brings out the vegetable’s nuttiness and enhances the crunchy texture, making it the perfect vehicle for savory ingredients like olive oil and Parmesan. Some chefs use lemon juice to contrast the richness, but this dish calls for briny capers. Stir during baking to prevent the garlic from burning. One quick toss will send Clarence Birdseye packing - leaving more room in the freezer for ice cream.
1 head cauliflower, broken into medium florets
3 tablespoons olive oil
1/3 cup water
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper
1 tablespoon capers, chopped
2 tablespoons grated Parmesan
Salt and black pepper, to taste
1. Set the oven at 350 degrees. Have on hand a large rimmed baking sheet.
2. In a large bowl, toss the cauliflower with 1 tablespoon of the olive oil, water, garlic, and red pepper.
3. Spread cauliflower on the baking sheet. Roast for 40 minutes, stirring every 10 minutes, or until the florets are tender and caramelized.
4. Tip the cauliflower into a bowl, and toss with the remaining 2 tablespoons olive oil, capers, and Parmesan. Taste for seasoning and add salt and pepper, if you like.