Roasted cauliflower is one of our go-to recipes — easy, tasty, healthy, simple, almost impossible to mess up to the point of inedibility. This is one of those recipes that converts vegetable-haters. The monkey, who (admittedly) has come a long way from his previously vegephobic ways but still generally prefers his vegetables chopped into tiny bits and cooked into submission, loves it. The first couple of times I made it, we wound up eating the whole thing straight from the baking sheet while standing in the kitchen, it's that good.
This morning, we bought a beautiful, solid, heavy, creamy white head of cauliflower at the farmers' market.
And just now I found this recipe from Suvir Saran, whose book Indian Home Cooking is probably responsible for launching me onto this Indian cooking kick and is the source of several of my favorite recipes:
The "up" button on the oven controller went *clunk* a couple of days ago, and until we put in a maintenance request and get it fixed, we're limited to baking at 350° or below.
Roasting cauliflower takes a 425° oven.
Hey, maybe this will finally get the monkey to call the manager the way I've been bugging him to for the past couple of days...