|Yellow Cauliflower with Almonds|
I like roasting vegetables because #1, it's easy, and #2 it's healthier. It's better than boiling because you don't have to watch a pot on the burner or drain it. It's healthier because you don't lose the vitamins into the water, and roasting gives the vegetables a nice caramelization also, so there's no need to add any butter, like I would if it were boiled. This time I threw in some almond slices for added crunchiness.
Roasted Cauliflower with Almonds
1 head of Cauliflower (any variety), cut / broken into small florets
Extra virgin olive oil
Heat oven to 425F. Place florets in a baking dish and drizzle lightly with oil, and just a pinch or two of salt and pepper (you can always add more at the table). Sprinkle with garlic powder, and juice from about 1/4 of a lemon. Toss to coat evenly.
Bake, tossing from time to time for even browning. After about 30 minutes, add the almond slices and bake another 10-15 minutes. Test for doneness by poking with a fork - some like it mushy and some like it crunchy - it's up to you.