Brush cauliflower with half of garlicky oil. Loosely cover with foil. Roast cauliflower until just tender, 35 to 40 minutes. Uncover and continue to roast until very tender, about 10 minutes more.
There are so many different ways to cook vegetables in the brassica family — cauliflower, broccoli, Romanesco, Brussels sprouts, cabbage, kohlrabi, bok choy, savoy cabbage. Whether you steam, bake, ro ...
There’s no wrong answer when it comes to the cacio e pepe treatment. Though this roasted cauliflower is best enjoyed day-of, leftovers can be stored in an airtight container in the fridge for ...