Roasting is an ideal way to prepare cauliflower. It's simple and quick, requiring little attention and cooking in about 30 minutes. And the high, dry heat of the oven yields golden-brown, crisp-tender florets with an accent on the sweet, nutty essence of this vegetable - not its sulfurous, cabbagy traits. Roasted cauliflower seasoned with a little salt and pepper, makes a great vegetable side dish as is. But tossed with just a few basic ingredients, a simple dish becomes exceptional.

To roast cauliflower, cut a small head into florets that are about the same size and toss with 2 tablespoons olive oil, salt and pepper; spread on a rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes.

After roasting, toss with any of the following combinations:

Fresh lemon juice, minced fresh rosemary, and chopped capers

Orange zest, minced fresh parsley, and sun-dried tomatoes (oil packed, drained, and chopped)

Pitted, chopped kalamata olives, dried red chili flakes, and bitter greens, such as endive, radicchio, or arugula

Mustard vinaigrette (Dijon mustard, white wine vinegar, and extra-virgin olive oil) and minced fresh thyme.

Crumbled blue cheese and caraway seeds

Minced shallots, minced fresh tarragon, and grated lemon zest.

Serves 8

Adapted from recipe by: La Verl Daily, Fiesta Culinary School March 14, 2002

Based on the Lemon-rosemary-capers variation

Each (3/4 cup) serving contains an estimated:

Cals: 52, FatCals: 32, TotFat: 4g

SatFat: 0g, PolyFat: 1g, MonoFat: 3g

Chol: 0mg, Na: 298mg, K: 243mg

TotCarbs: 5g, Fiber: 2g, Sugars: 2g

NetCarbs: 3g, Protein: 2g