Author Notes
Roasting is my go to method for delicious vegetables. It creates simple, elegant, and beautiful platters of caramelized crunchy forkfuls of bliss! —at yvonne's table
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Ingredients
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1
large cauliflower
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extra virgin olive oil
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kosher salt and freshly ground pepper
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1/4 cup
pine nuts (raw)
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crushed red pepper to taste (optional)
Directions
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Preheat oven to 425°F.
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Cut the cauliflower into even-sized florets. Wash and dry thoroughly and place in a large bowl.
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Swirl the EVOO around the bowl a few times and season with salt, pepper and red chili flakes (if using) and toss to coat well.
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Transfer to a sheet pan and spread out evenly.
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Roast until the edges start to turn golden brown (about 15 minutes) and flip with a metal spatula.
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Add the pine nuts at the is point and toast for another 10-15 minutes turning occasionally until everything is a beautiful golden brown.
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Remove from the oven, season to taste with kosher salt and serve either warm or at room temperature.
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