best snack ever

after a hectic schedule and a 48-hour bug, i didn't have much time to post lately. fear not! i'll provide a few recipes to hang onto . . .

a favorite recipe of mine, sent to me by mc (thanks!) shared with friends (ahem, duffpower), and now on to you all . . . i've made this as a side dish, as an appetizer, and as movie-watching "junk" food! even if you think you don't like cauliflower, give it a spin. the high heat carmelizes the sugars in the florets and makes them nutty and tasty.

Roasted Cauliflower

1 large head cauliflower
1-2 T. olive oil (depending on the size of the head)
Coarse salt
Red pepper flakes (i'll say optional, but you're crazy to omit these)

Preheat oven to 425 degrees. Cut the cauliflower into bite-sized florets. Line a rimmed baking sheet with foil. Brush or toss cauliflower on sheet with olive oil to lightly coat. Season generously with salt and red pepper flakes. Roast for one hour, stirring florets every 15 minutes. Serve immediately. Leftovers are good tossed with a peanut sauce over couscous for lunch or pureed into a "mash" side dish.