I used to make roasted cauliflower ALL THE TIME but during the summer I stopped making it so often and this week I decided it was time for a comeback. It’s easy, quick, and works every time, plus roasted cauliflower is so dang versatile. For this particular rendition I simply drizzled with grapeseed oil and a pinch of salt then at the end of roasting I added in the sweet/tart dried fruits for another layer of flavor. But you could easily add chopped nuts, fresh or dried herbs, or even a sauce like pesto.
My foolproof cauliflower includes laying the florets on a baking sheet lined with parchment paper drizzled with oil and baked at 400 for about 40 minutes. Open the oven and toss the florets around a few times until they’re the level of golden brown that you desire.
For this dish, I added the chopped dried fruit about 5 minutes before I wanted to take the cauliflower out just to allow the fruit to get to a nice warm temperature for eating.