Cauliflower has never been my favorite. But I would eat it roasted any day. So yummy! Adapted from Cooks Illustrated, Published January 1, 2007.
1 medium head cauliflower (about 2 pounds)
2 T canola oil
2 T olive oil
Kosher salt and ground black pepper
INSTRUCTIONS
1. Adjust oven rack to second lowest position and heat oven to 475 degrees. Pour oil onto a 11x17 rimmed baking sheet. Put in oven for a 2-3 minutes while it's heating up, and until the oil is hot and glistening but not smoking. Remove from oven and let it continue to preheat.
2. Trim leaves of cauliflower and cut stem flush with bottom. Cut into 8 equal wedges so that the core and florets remain in tact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet.(Alternatively cut the cauliflower into "stakes" about 1/2-1 inch thick with the core in tact). Put on baking sheet and coat with oil. Then flip over and coat other side. Drizzle with extra olive oil* if needed and and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings.
3. Carefully cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, and serve immediately.
*Note: The recipe also suggests you can make spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before drizzling it on in step 2.
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