This vegetable roast reheats well, becomes a salad when served at room temperature and dressed with lemon and olives, and several pieces top a puréed cauliflower soup.
2. In a large bowl, combine all the ingredients.
3. Season to taste with the salt and pepper.
4. Spread them out on a large shallow roasting pan (a half-sheet pan is ideal).
5. Roast the cauliflower, turning occasionally, 45 minutes to an hour, or until cauliflower is tender when pierced and golden brown.
Copyright 2007 by Lynne Rossetto Kasper
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.