Once again, this recipe is from an old issue of Good Housekeeping. It's a different spin on cauliflower - a refreshing change from the usual steamed stuff. There's lots of flavor and it's even healthy! It is suggested to serve with fresh chives as garnish. But I don't bother with that because fresh chives are expensive.
ROASTED CAULIFLOWER
1 head (2 lbs) cauliflower, trimmed and separated into 1-inch florets
1 medium onion, coarsely chopped
2 Tbsp reduced-sodium soy sauce
1 Tbsp olive oil
1 clove garlic, minced or crushed with press
Preheat oven to 400. In large bowl or gallon-size Ziploc bag, toss ingredients to coat. Spread on a foil-lined jelly-roll pan or large cookie sheet.
Roast cauliflower 30 minutes or until tender and browned, stirring occasionally.
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