Cauliflower is my kind of flower

I love cauliflower. Cooked, raw, baked, mashed ... I like it all. Growing up, my mom would saute it in a little olive oil along with some sliced garlic, salt, and red pepper flakes. Simple, southern Italian fare. Other times, she would treat it like a frittata, mixing it with eggs and other fine ingredients. Again, simple yet outstanding flavor.

Since the weather has been so crummy and cold, I've been inclined to prepare dishes in the oven as it helps toast the house a bit. Baked cauliflower + cold weather = comfort food. Just double click on the above photo, and check out its crispy goodness.

It's quite simple to prepare. Heat the oven to 375 degrees and line a baking sheet with foil. After rinsing, core one large head of cauliflower and break it into bite sized pieces. In a large mixing bowl, add 2T of Olive oil, two chopped garlic cloves, salt, pepper, and red pepper flakes if desired. Add the cauliflower and mix well. Pour onto prepared baking sheet in a single layer and place in the oven. Stir about every 5 - 7 minutes and bake until nicely golden brown ... about 30-35 minutes.

This can also be prepared on the stove top. Don't put a lid on your saute pan, though, as you'll end up steaming the veggies.

Serve as a side dish.