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- 2 (2 1/2 pounds each) heads of cauliflower
- 3 tablespoons of extra-virgin olive oil (or canola)
- 1/4 to 1/2 teaspoon sea or kosher salt
Trim off the bottom of the cauliflower and cut into 1 1/2-inch-wide florets. Toss the cauliflower with the oil and salt, then spread in a layer in the au gratin dish.
Roast, stirring and turning the cauliflower over occasionally, until the vegetable is tender and golden brown, about 45 - 50 minutes. Serve hot from the oven, warm, or at room temperature as part of an antipasto. This is great as is, but you could pass a cheese or tomato sauce for diners to spoon on top.
This serves as a vegetable course, but it could also be the centerpiece of a vegetarian meal. And cauliflower pieces make a great snack for folks who are watching their carbohydrate intake.
Created for the 3 1/10 qt. au gratin
Even folks who claim not to like cauliflower love it roasted. And it's such a simple process, especially when you use the Le Creuset au gratin dish. The trick is to get the flowerets nicely tinged with brown on the edges, without burning. Ovens vary, so check frequently after 35 minutes of cooking. If the cauliflower is tender-crisp but not browned enough for you, switch to broil for a minute or two - the cast iron au gratin is that versatile.