- 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.
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.