Roasted cauliflower

Well roasted cauliflower should have a golden colour. 

Ingredients:
1 head of cauliflower, cut into florets
1/4 cup olive oil
Salt
Minced garlic or garlic powder (optional)

This is a favourite recipe of mine that is both simple and can be enjoyed hot or cold. It is also very versatile  and can be added to other things such as pasta or salads, but usually I like to eat it as a side dish. There is rarely enough left over for other uses however, because it shrinks!

Pre-heat oven to 375C.
In a large bowl, toss well drained florets in olive oil until coated. Sprinkle generously with salt (and garlic or garlic powder if using) and toss. Spread evenly on a baking tray and place in the middle rack for 50-60 mins. Turn once halfway through cooking. The florets should caramelize and some browning is desired.

Alternatives: Use flavoured herb or spiced oils instead of olive oil. I like to use a combination of olive and "Cumin and Coriander" flavoured oil.  You could also try a little curry powder when tossing.