Monday, November 18, 2013
1 medium head of cauliflower, cut into florets about 1 1/2" diameter
2-3 tbsp olive oil
2 tsp steak seasoning
1 shallot, thinly sliced
P.S. They make great leftovers as a topping to butternut squash soup.
Preheat the oven to 425 degrees. Break up the cauliflower into florets. Try not to make them too small since they shrink while roasting. Place the cauliflower and sliced shallots in a single layer on a cooking sheet. Drizzle with olive oil and steak seasoning and toss well. I don't measure out the EVOO or seasoning. I just give it a good drizzle and shake and call it a day. Bake for 25-35 minutes until tender, turning once with a metal spatula.