Who knew cauliflower was so versatile? I typically eat cauliflower curried or mashed (very similar to mashed potatoes except healthier). This time I decided to roast them in the oven. The parts that were in contact with the baking pan get nice and toasty. Flip 'em once about 10 mins in and you get a nicely toasted piece of cauliflower that develops a nutty flavor. I served mine with a herb pesto made with cilantro, parsely, garlic and a green chile. It was a little spicy so I added a handful of spinach and a few almonds to add some body and even out the spice. Amazing.
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