Cauliflower, it's your time to shine!

I probably shouldn't post this recipe as it hardly qualifies for a "recipe"; however, it proves how easy one can prepare a delicious side dish. Roasting vegetables is the best way to bring out great flavor and aroma from a boring, blah vegetable (check out these Brussel Sprouts!). Make sure to use vegetables that are in season. This dish is very adaptable to any vegetables you may have on hand. My trick is to top it off with some fresh herbs. This time around, I used parsley from my mom's herb garden, but you could also use thyme, cilantro, or perhaps basil. Give your cauliflower florets a roast next time you have the chance! You're sure to become a proud, roasted veggie addict like myself...

Roasted Cauliflower
1 head of cauliflower
1/2 large Maui onion
1/4 cup olive oil
Coarse sea salt & freshly cracked pepper to taste
Chopped herb of choice

Preheat oven to 400F

Slice Cauliflower and onion into 1/4 inch pieces. Toss in a bowl with olive oil and season with salt and pepper. Spread on to a parchment lined roasting sheet and roast on the top oven rack for about 25 minutes, or until tender and golden brown (You could even sneak some Parmesan cheese on these after about 15 minutes of roasting). Plate on a colorful platter and sprinkle with your herb of choice.