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
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.