The bounty of spring has me gasping at the veggies that are coming into their own as the weather warms. I gave you asparagus last week—also a fantastic veggie to tinker with in the following method—and this week I give you cauliflower. Yes, that seemingly dowdy and dull albino sister of broccoli: cauliflower.

Wait…where are you going?

Don’t you know that cauliflower has so many other uses other than lying crisp and bland in your garden salad? Than being lifelessly steamed and put to use as a side dish for an apparently dead boring diet? In fact, have you ever had cauliflower roasted?

No? Oh my, you are in for a treat, friend. Crispy bits with tender insides, the very essence of golden, you really need to take advantage of spring’s bounty in every way possible.

Roasted Cauliflower

1 head (about 2 lbs.) cauliflower, trimmed of leaves and cut into bite-size pieces

2 tbl. olive oil

salt & pepper to taste

Heat your oven to 450. In a large bowl, toss the cauliflower with the oil and salt and pepper. (I’m a bit salt sensitive so I found one large pinch of kosher salt worked just fine for me.) Spread on a nonstick foil lined baking sheet. Roast 25 to 35 minutes, stirring to make sure everything gets a nice crust in places.

*You could also add some garlic or herbs if you wanted to go a bit more fancy. Remember: you can do this with asparagus, snow peas, carrots, turnips/rutabagas. Whatever’s in season!