![Roasted Cauliflower](https://assets.vpm.org/dims4/default/a31bb29/2147483647/strip/true/crop/200x150+0+0/resize/880x660!/quality/90/?url=https%3A%2F%2Fmedia.npr.org%2Fkitchen%2F2008%2F04%2Fcauliflower%2Froasted200-fc07c940d40beea6f55a70707958737fa40f9311.jpg)
This recipe is more of a guideline. For example, if you follow a low-sodium diet, it's perfectly acceptable to omit the salt (and, conversely, if you're a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don't be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.
Makes 4 side-dish servings
1 medium to large head cauliflower, washed
1/2 teaspoon salt
3 to 4 tablespoons olive oil
Preheat oven to 400 degrees.
Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.
Turn the pieces once or twice and give the pan a good shake while it's roasting, about 25 minutes.
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