Oven-roasted cauliflower florets

This is Week #50 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I have always said that minus the first seven months of my life (WHICH MY PARENTS CONSTANTLY REMIND ABOUT), I was an incredibly easy child. I remember talking back to my parents, I don't know, TWICE. Seriously. My almost-five-year-old has been sass-talking every day of his little life since he turned three. I was what one would call a compliant child. I do not have many memories of being blatantly disobedient. And plus, as I ponder the great differences between my son and my younger self, I was a good eater from the beginning. I have always eaten my vegetables, and not because I wanted to please my parents. I adore vegetables.

One of my favorite veggies has always been cauliflower. I like it steamed, but my favorite preparation has always been crunchy and fresh. I have never, until now, roasted cauliflower, and I cannot believe what I have been missing! I loved the white, tree-like veggie before, but now I LOVE it.   

Preheat your oven to 400 degrees F. On a large rimmed baking sheet, place one 2 1/2-pound cauliflower cut into 2-inch florets. Drizzle the cauliflower florets with 1/3 cup extra-virgin olive oil. Season with salt and freshly ground pepper and toss well.

Roast for 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates and garnish with lemon wedges. 

Serve hot or at room temperature. Both are delicious, but the hot version won by a hair.

Back to my sass-talking, non-veggie-eating youngster who I love to pieces!