Roasted Cauliflower with Shallots and Herbs

This recipe elevates the lowly cauliflower to new heights. Roasting gives it a caramelized, herb-infused sweetness. This dish is best when the cauliflower is cooked but still firm, and should be eaten the day it is made.

• 1 pound cauliflower, (about 1 small head) cut into 2-inch florets
• 1 shallot, sliced thin
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 ½ tablespoons extra virgin olive oil
• Pinch sea salt

Preheat oven to 400’ F.

In a bowl, mix cauliflower, shallots, herbs, olive oil and salt.

Spread the cauliflower out in a single layer on a baking sheet and roast until florets are tender, about 20 minutes.

Serve hot or room temperature.

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