Wednesday, April 17, 2013

Cauliflower Crisps

So I've heard of people doing this with broccoli and I have certainly done it with kale, but I thought I would share this super easy recipe for cauliflower.  I served it with the Pork Tenderloin and the Ginger Potatoes.

Simply cut a head of cauliflower into florets, put them in a bowl, drizzle with olive oil and salt and pepper, and toss until coated.  It takes about two tablespoons of oil for a small head.  Spread thin on a baking sheet and bake at 350 degrees about forty minutes, tossing every 15 or so.  They should get a nice crisp brown and enjoy!

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