Food Ventures
Courtesy of Kids Cook French, Quarry Press.
Roasting vegetables concentrates flavor. Serves 8.
1 large head cauliflower
4 tablespoons canola oil
1 tablespoon kosher salt
½ teaspoon freshly ground white pepper
Preheat the oven to 425 degrees F.
Remove the leaves and the stem from the cauliflower and cut it into 1 & ½ to 2-inch florets with 2-inch stems. Large pieces may be cut in half the long way. Toss the florets with the vegetable oil, 1 tablespoon salt, and ½ teaspoon white pepper. Arrange on a lightly oiled cookie sheet and roast in the oven until golden brown and the stems are knife tender, approximately 20 minutes.
Ann's Article:
Noodle Kids and Kids Cook French
Ann Hattes travels far and wide in search of interesting food adventures.