“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

And who am I to argue with the great Mr da Vinci?!! So today’s recipe is simple, wholesome, healthy and super tasty – Skillet Roasted Cauliflower. It makes the perfect side for a mid-week dinner party.

The sophistication of this dish is partly attributed to my beloved Lodge cast iron skillet. Cast iron skillets are an extremely common form of cookware in the US and I can clearly see why. Not only can you use it to cook your food, but it also looks great when used for serving at the table and it retains the heat keeping the food warm for longer – great news for all you slow eaters out there!

While cast iron skillets can be a little more high maintenance, they really are a healthier cooking option. They are said to increase the iron in your food and are naturally non-stick so you don’t need to use additional oil or butter.

For those of you who have an old cast iron skillet pushed to the back of the cupboard, but never use it because you don’t know to maintain it, I’ve found this handy guide to caring for cast iron skillets.

Let’s get cooking!

Pre-heat the oven to 450°F. Then chop the cauliflower head into bite-size pieces and place into the skillet. Combine the olive oil, garlic, red pepper, salt and thyme in a mixing bowl. Pour the oil over the cauliflower and toss until the florets are completely coated.

Place the skillet in the oven and roast for 20-25 minutes, or until golden.

And that’s it – this is possibly my shortest and easiest recipe to date!

To make this Skillet Roasted Cauliflower recipe I used the following equipment:

• Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
• Lodge Pre-Seasoned Cast Iron Skillet
• John Boos Chopping Board

Readers in the UK, France, Germany, Spain & Italy can now purchase these, and other products, from the Arugula & Rocket Cookshop on Amazon.