This recipe is easy and delicious. For the original recipe, see The Gourmet Cookbook 2004. (*Indicates CSA vegetable.) Serve as a side or as a topping on pizza.


  • 1 very large head of cauliflower, or 2 medium heads (end and leaves removed, florets and stem cut into 1-inch wide pieces)*
  • 1/4 cup extra virgin olive oil
  • 4-6 cloves of garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl. Spread evenly in a 13X9″ pyrex baking pan.
  3. Roast stirring every 10 to 15 minutes, until cauliflower is golden and crisp-tender, about 30 minutes.