Roasted Cauliflower with Fresh Sage and Rosemary

Serves 4 to 6

Caramelized and concentrated into slightly crisp nuggets, roasting gives cauliflower a new personality. Granted, it loses its pearly white complexion, but the payback is in the flavor.

This vegetable roast reheats well, becomes a salad when served at room temperature and dressed with lemon and olives, and several pieces top a puréed cauliflower soup.

1 large cauliflower and its greens, broken into florets and sliced 1/4-inch thick
2 medium onions, cut into thin slivers
2 large cloves garlic, thin sliced
6 fresh sage leaves
1 3-inch branch fresh rosemary
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and fresh-ground black pepper to taste

1. Preheat oven to 425 degree F. In a large bowl, combine all the ingredients. Season to taste with the salt and pepper. Spread them out on a large shallow roasting pan (a half-sheet pan is ideal).

2. Roast the cauliflower, turning occasionally, 45 minutes to an hour, or until cauliflower is tender when pierced and golden brown.

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