Roasted Cauliflower

Serves: 4

INGREDIENTS

• 1 pound cauliflower (1 medium-large head) trimmed and cut into 1/4-inch-thick slices
• Extra virgin olive oil, to coat
• Dry Rub & Spice Blend #2
• Coarsely ground black pepper

PREPARATION

Preheat oven to 400 degrees.

Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with DRSB#2 and pepper and toss gently until evenly coated.

Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top.

Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes.

Serve warm or at room temperature, as a side dish, or cut florets into smaller pieces and add to salads