For too long cauliflower has been confined to salad bars, vegetable medleys, and Velveeta sauces. Everything changed for us when R. B. roasted two cut-up heads in a foil packet on the grill. The transformation was amazing—instead of bland, white, and wet the florets were brown, nutty, and rich. Yes, cheese was involved. And some bacon. A nicely browned cheater oven version is just as big a hit and has become a dinner regular. R. B. prefers the cauliflower cooked really soft, not crisp-tender, but fix it the way you like. It’s good to go as is, or dressed up to suit the menu. Give our variations a try. Some are everyday good, others are fancy dinner-party style.

　　

Ingredients

makes 6 to 8 servings

　　2 cauliflower heads, cores removed, cut into about 2-inch pieces

　　1/4 cup olive oil

　　1 teaspoon kosher salt

　　Black pepper

　　

Step 1

HEAT the oven to 450°F.

　　

Step 2

SPREAD the cauliflower on a rimmed baking sheet. Toss with the oil and sprinkle with the salt and pepper to taste.

　　

Step 3

ROAST the cauliflower until fork-tender with browned edges, about 30 minutes. For more browning, broil the cauliflower 4 inches from the heat source for 5 to 7 minutes.

　　

Garlic Parmesan Cauliflower

Step 4

Reduce the olive oil to 2 tablespoons and add 2 tablespoons melted butter and 2 chopped garlic cloves to the cauliflower before cooking. After roasting, sprinkle with grated Parmesan and chopped fresh parsley.

　　

Bacon Cheddar Cauliflower

Step 5

Sprinkle the roasted cauliflower with shredded Cheddar and crumbled cooked bacon. Return to the oven for about 5 minutes to melt the cheese.

　　

Swiss Cheese and Almond Cauliflower

Step 6

Sprinkle the roasted cauliflower with a shredded Swiss cheese like Gruyère and toasted sliced almonds. Melt the cheese as for Bacon Cheddar Cauliflower.

　　

Arugula and Olive Cauliflower

Step 7

Spread the roasted cauliflower over a bed of arugula tossed with mustard vinaigrette. Top with chopped cured black olives.

　　Cheater BBQ