Roasted Cauliflower Antipasto

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Roasted but Crunchy Cauliflower with Olives, onions, garlic, herbs, potatoes, tomatoes, and greens

Cut Cauliflower, onion, and un-peeled garlic cloves into finger-size bites, toss with Pam or oil, salt, and pepper. Put garlic on one side of pan and veggies one the other.

Roast on bottom rack (line broiler pan or cookie pan w foil and let it heat up in oven while oven is preheating, then when ready add veggies ) at 400 to 450, shaking pan once or stir once, until barely tender but still firm (poke w fork) , about 30 minutes. (The goal is not tender veggies, it's browned on some parts but mostly still firm inside.)

(If u want softer, stir and cook more)

Remove Cauliflower to cool and keep cooking Garlic another 15 minutes.

Let Garlic cool and peel.

Cube and Fry the potatoes until soft, let cool

Toss everything in your favorite vinaigrette, let sit overnight.

I need to double check cook times.

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