Prep Time: 10 minutes
Cook Time: 25-30 minutes, approximately
1 head cauliflower, trimmed of outer leaves, rinsed and pat dry
1⁄4 C The Well Dressed Olive Herbes de Provence EV Olive Oil
sea salt, to taste
freshly ground black pepper, to taste
Preheat oven to 400°. Using a large chef’s knife, cut cauliflower into thick slices, approximately 3⁄4 inch. Trim the stem, as desired. (Keep the florets that fall off and roast with a drizzle of olive oil for another meal.) Place slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper on both sides. Roast for approximately 20-25 minutes, turning once. They should be tender when pierced with the tip of a sharp knife.
Enjoy as a side dish with grilled fish or meat. This also makes a surprisingly delicious vegetarian sandwich on light rye with a smear of Lucero’s Tequila Jalapeno Kiss mustard on both sides, very thinly sliced red apples, and Gouda grilled to perfection.