The other night, we roasted lots of vegetables: a head of orange cauliflower, some potatoes (made using the Hasselback potato recipe I posted last week), and a melange of carrots, fennel and apples.
I prepared the cauliflower by taking off the leaves, washing it, and trimming the stem. Then I brushed it with olive oil and seasoned it with salt and some hot pepper flakes.
Hasselback potatoes cook at 425, I cooked everything at that temperature.
The roasted cauliflower was good cold as leftovers. I had never roasted a whole head of cauliflower before. I would definitely do it again.