Crispy Roasted Cauliflower
Whole Living, January/February January/February 2012
- Yield Makes 2 cups
- 1/2 head cauliflower florets
- 1 tablespoon olive oil
- Coarse salt
- Red chile flakes
- Heat oven to 425 degrees.
- On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
- Sprinkle with red chili flakes.
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