When I am roasting a pork tenderloin, beef or chicken, it’s easy to roast whatever vegetable I am making at the same time. I carefully sliced a whole cauliflower into 1-inch pieces and sprinkled olive oil, salt, pepper and thyme and put it on a baking tray. Roast on the bottom rack of a hot oven (425 degrees) for 5 minutes, turn and roast another 5-8 minutes until it is browned and cooked through to your liking. When cauliflower is roasted it has a wonderful slightly nutty taste. Easy ~ and you save electricity by not having to turn the stove on to cook the cauliflower. I feel so green. Click here for the recipe….