I love roasted cauliflower, well really, any vegetables roasted for that matter.
I washed and diced up the cauliflower and tossed with a bit of olive oil, sea salt and pepper. Added 5 cloves of garlic (who doesn’t love it?) and placed on a cookie sheet and roasted away with a smattering of pine nuts, sea salt and pepper. When the cauliflower cooled a bit, I added to my food processor to blend it up with juice of 1/2 a lemon and some Italian flat leaf parsley.I found these yummy seeded and toasted bread crostini at Whole Foods and they were perfect for the match for my cauliflower dip. What a tasty dish for an afternoon snack or appetizer for you and your swank friends.