Instructions: Rinse and try the cauliflower. Combine oil, garlic, salt and pepper in a bowl. Dip cauliflower florets in the mixture, shaking excess. Spread evenly in shallow baking pan (lined with foil to make clean up easier).

Put rack in middle of oven. Preheat oven to 425F. Roast vegetables until golden and fork tender, stirring once: 25 to 30 minutes. Serve hot.

DIPPING OR DRIZZLE SAUCE: combine salad dressing with yogurt. Whip with a fork. Add a pinch of salt and allow sauce to warm to room temperature (takes 10 to 15 minutes to warm).

LIST OF VARIATIONS (from many sources):
* Replace olive oil with a nut oil - especially walnut oil.

* Add large strips of red bell pepper and roast with the cauliflower.

* Roast with other vegetables: onion, root vegetables, green beans, asparagus, etc.

* Mix oil with equal pinches of curry powder, cumin, orange peel, ground coriander seed, salt and pepper.

* Mix oil with Cajun spice blend and salt and pepper.

* Mix oil with garlic, caraway, coriander, salt and pepper. Roast with cherry tomatoes.

* Mix oil with 1 tablespoon good seasons salad dressing or similar mix.

* Mix oil with thyme, old bay seasonings, salt and pepper. Add garlic and par-boiled cipollini onions.

* Mix oil with 1 tablespoons burrito seasoning mix.

Start to Finish Time:
"1:00"

NOTES : We love to roast vegetables. Roasting brings out a natural sweetness and adds another dimension of flavor. For a low carb meal, serve roasted cauliflower with green beans and grilled chicken legs.

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