• 1 med cauliflower (about 2 lbs)
• 1/4 cup extra virgin olive oil
• Kosher salt
• ground black pepper

1. Adjust rack to lowest position and heat oven to 475 deg.

2. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so core and florets remain intact.

1. Place wedges on on foil lined baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Gently rub to distribute oil and seasoning. Gently flip over and drizzle other side with remaining 2 Tbsp olive oil.
2. Cover baking sheet tightly with aluminum foil and cook for 10 min. Remove foil and roast for 8-12 min until bottom is golden. Carefully flip pieces with spatula and cook 8-12 min longer until bottom is golden.
3. Drizzle with olive oil or sauce and serve immediately.

• 2 tsp vegetable oil
• 2 med garlic cloves - minced (2 tsp)
• 1 Tbsp minced fresh ginger
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 Tbsp rice vinegar
• 1/4 cup water
• 1 tsp toasted sesame oil
• 1 med scallion - white and light green parts sliced thin

1. Heat oil in small skillet until shimmering. Add garlic and ginger; cook until fragrant, about 1 min.
2. Reduce heat to med-low and add soy, mirin, vinegar, and water. Simmer until slightly syrupy, 4-6 min.
3. Drizzle sauce over roasted cauliflower and garnish with scallions.

• 1 Tbsp vegetable oil
• 1 large shallot - minced (about 4 Tbsp)
• 2 tsp curry powder
• 1/4 tsp red pepper flakes
• 1/3 cup water
• 1/4 cup plain yogurt
• 1 tsp lime juice
• 2 Tbsp minced fresh cilantro leaves
• salt and pepper

1. Heat oil in small skillet until shimmering. Add shallot and cook until softened, about 2 min.
2. Stir in curry powder and pepper flakes; cook until fragrant about 1 min.
3. Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste.
4. Drizzle sauce over roasted cauliflower.

Serves: 4-6        Total cook time: 30-35 min.
Source: Cook's Illustrated Jan/Feb 2007