We eat a lot of roasted cauliflower... a LOT. It’s one vegetable that everyone here loves, so I always have a head or two in the fridge. However, we’ve been ready for a new application. These have a great crispy coating that makes them a bit more satisfying. Add them on top of some dressed greens, maybe some cooked farro or quinoa and make it into a vegetarian meal or have them as a side with a grilled protein.

They are not deep fried, so moderate your expectations that an oven roast will never get you as crispy of a crust. Spraying them with oil before roasting is important!

Recipe adapted from Minimalist Baker.