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Roasted Cauliflower

This is quick, easy, and delicious. 
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons Rubarama No. 4

Preheat oven to 450ºF. Toss the cauliflower with the olive oil, salt, and Rubarama. Spread out in an even layer on a baking sheet and place in the center of the oven.

If you like cauliflower prepared al dente, roast until golden and tender, about 20 minutes. If you'd prefer a bit more of a char to the cauliflower, turn off the heat at twenty minutes, give the florets a quick toss, and leave in the oven an additional 4-5 minutes. Transfer to a serving bowl and serve.

And remember to shake it up a bit, there are many different varieties of cauliflower and this recipe works well with all of them.

Cauliflower Varieties at the farmers' market, ready for prep!

Leftover Tip: Store extra roasted cauliflower in the fridge and use on salads or as a quick and tasty snack. It has a great texture and is a nice surprise.

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