Vegetables in vibrant colors tend to grab my attention when I am at the famers market. Each week it has been getting better and better in regards to cauliflower. It started with green, then it was purple. Take a week off and then yellow shows up!

But what to do with it? By this point I have already made several soups and was looking for something different. A quick google search gives one too many ideas. I needed something simple. Two of the simplest ways I can think to prepare a vegetable like this is to either steam or roast it. Roasting won.

Olive oil and salt. That is all you really need. Consider this a good base for building upon and enjoy.

Roasted Cauliflower

• 1/2 head of cauliflower (any color), broken into small-ish florets
• Olive oil
• Kosher salt

Preheat oven 425°F

Line baking sheet with parchment paper

Place florets on baking sheet and drizzle with olive oil. Toss to coat the florets. Sprinkle with kosher salt.

Bake for 10 minutes then remove from oven and toss. Return back to oven and bake another 10 minutes.

Serves 2