I had just wrapped a long week of events in Los Angeles and because we had chit-chatted for hours, we didn’t even think about dinner until the clock struck 9pm (and of course, were starving and painfully aware there was literally nothing to eat).
We dug up a head of near-withering cauliflower, a few handfuls of fresh herbs, et voila the most surprisingly-delicious Caramelized Kitchen Floor Cauliflower was born! But there’s just one little trick—you can’t touch the cauliflower until it’s done roasting. See “Why? #1” to find out why!
A big bowl of this cauliflower can be a meal of its own (perhaps topped with a poached or fried egg) or an excellent and easy side dish. Caul it a win!
Wash cauliflower and remove outer leaves. Cut into quarters, then slice each quarter (about ½” thick).
While cauliflower roasts, finely chop herbs.
Remove cauliflower from oven, let cool slightly, then transfer to a bowl.
Sprinkle with herbs, lemon juice, and more salt/cracked pepper if desired. Toss to coat then serve.