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I love roasted cauliflower and
may have eaten most of this pan for an afternoon snack.  While the
cauliflower was roasting in the oven, I told my husband that I didn't want to waste any of the  cauliflower, but that I wasn't going to
eat a whole head of cauliflower for a snack and then I did (minus a couple of
pieces).  It really was that tasty!

Roasted Cauliflower with Salsa
Verde







Salsa Verde







1 jalapeno, seeded and minced



3 tablespoons finely chopped
cilantro leaves



2 medium cloves garlic, minced
with a pinch of salt



3 tablespoons fresh lime juice



4 tablespoons olive oil



Salt to taste







In a medium bowl, combine the
jalapeno, cilantro, garlic, fresh lime juice and olive oil and whisk to
combine.  Add a couple of pinches of salt, to taste and whisk to
combine.  Set aside at room temperature for at least 30 minutes and up to
an hour.







Roasted Cauliflower







1 head of cauliflower



2 tablespoons olive oil



Salt to taste







Preheat oven to 450 degrees.







Wash and dry cauliflower. 
Put on a cutting board, stem side down, and slice vertically, top to bottom,
into 1/4-inch slices.  Put the cauliflower on a baking sheet and toss with
two tablespoons of olive oil.  Spread the cauliflower in a single layer on
the baking sheet.  Use two baking sheets if the cauliflower seems too
crowded.  (Too much cauliflower on the pan and the cauliflower will steam
rather than roast.)  Salt lightly.  Bake until the cauliflower is
golden, 20 to 30 minutes, turning once with a spatula.  Salt lightly
again.  







Serve cauliflower with salsa Verde
on the side for drizzling.







Recipe from A
Homemade Life by Molly Wizenberg