Roasted Cauliflower

 I always seem to have a head of cauliflower in my fridge. It is a staple it seems, just like beer and goat cheese. Beer, goat cheese and cauliflower...sounds like an odd diet. Whatever works right?

I am thinking through my friends and of the things I can always find in their fridge. For some it is hummus & soy creamer others it is tomatoes and peppers. 

There is also an obscene amount of spices and herbs in my home. I may have to reveal this one day but I am not sure if it is ridiculous or just really awesome because I always have what I need for recipes...including some more rare things like fenugreek, nigella seeds and sumac. 

Back to the cauliflower, it is easy, it is tasty and there are a millions ways to dress it up or down. I honestly tend to roast it just the way below and eat it straight out of the oven that way. But it is always nice to change things up and top your cauliflower with some different ingredients. 

Roasted Cauliflower

1 large head cauliflower, cut into florets
2-3 cloves garlic, peeled and minced
olive oil
fresh cracked salt and black pepper

Topping Variations:
Freshly grated Parmesan cheese
Bacon & Pine nuts
Red Pepper Flakes
Cilantro Oil
Paprika

Preheat oven to 400 degrees.

Cut your head of cauliflower into florets. Place the cauliflower in a single layer onto a baking sheet and then toss with the garlic and olive oil. Then finally sprinkle your salt and pepper over the cauliflower.

Bake for 25-35 minutes giving the cauliflower a toss with a spatula about every 10 minutes.