Okay, I know many people are not raging fans of cauliflower (i.e., Phong, my mom, my mother-in-law, etc).  I get it, it’s not the most exciting vegetable you can think of.  I kind of agree, especially if you decide to steam them – eh.  But roasted, YUM.  After 20 minutes of lovin’ in the oven, you get tender, sweet, nutty, florets with a crisp crunch from caramelizing under a blast of heat.  And, even though some may think that cauliflower has no nutritional benefit because it lacks color, I am happy to say that you’re wrong.   Cauliflower, full of phytochemicals, has some of the same anti-carcinogenic properties as other cruciferous heavy hitters – broccoli and cabbage.  It’s also a good source of Vitamin C, folate and fiber!

Roasted Cauliflower with Sun-Dried Tomatoes

1 head cauliflower, leaves removed and cut into florets of uniform size

4-5 sun-dried tomatoes packed in olive oil, slivered

2 Tbsp olive oil (I use the olive oil that my sun-dried tomatoes are packed in – loads of flavor!)

1 tsp herbes de provence

1 tsp sea salt, or to taste

Freshly cracked black pepper, to taste

1.  Preheat oven to 400°F.  In a jelly roll pan, toss together the cauliflower florets, olive oil, herbes de provence, salt, and pepper.  Set the slivered sun-dried tomatoes aside.  Roast the cauliflower in the oven for 10-15 minutes and toss the florets.  Add the slivered sun-dried tomatoes, and roast for another 5-10 minutes, until the florets are golden-brown and caramelized.

Serves about 4, about 3/4 – 1 cup each (depends on the size of your cauliflower)