Vegetables, cauliflower, roasted cauliflower with caraway 1  

one 2 pound head of cauliflower, cut into 1-1/2 inch florets

½ teaspoon caraway seeds

2 tablespoons olive oil

coarse salt

freshly ground black pepper

1. Preheat the oven to 450*.

2. Spread cauliflower in one layer on a large rimmed baking sheet and toss florets with caraway, olive oil and salt and pepper to taste.

3. Roast in preheated oven, turning at the halfway mark, until browned and tender, 20 to 25 minutes.

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