Charred Cauliflower

I made these in preparation for Roasted Cauliflower with Harissa Tahini, but it's such an easy process that I like making a double batch and tossing it in salads and pasta. In my opinion, slightly burnt cauliflower adds a nice flavor and savoriness to an otherwise bland vegetable. If you aren't a cauliflower fan (I'm totally not!), try this before ruling it out as a vegetable worth eating.

Ingredients

1 head of cauliflower

1 tsp olive oil

pinches of salt and pepper

Directions

1.  Preheat the oven to 500 F.

2.  Cut the head of cauliflower into florets (~1-1.5 inches long).

3.  Toss the florets with olive oil, salt and pepper.  Spread the florets in a single layer on a baking tray lined with parchment or a Silpat.

4.  Roast at 500 F for 8 minutes.  Flip the florets over and roast for an additional 4 minutes.  Remove from the oven and enjoy with a twist of lime, or add to another dish.