Cauliflower isn’t exactly the most exciting vegetable in the world. It’s colorless, it doesn’t have much of a smell, and if it’s boiled or steamed it has a very bland flavor. Oh yeah, and it’s appearance resembles a whitewashed human brain.

The only way I ever remember enjoying cauliflower as a kid was when it was served as Cauliflower Cheese. My parents are both English, and this classic English side dish is basically boiled cauliflower smothered in cheese sauce (sort of like a cauliflower version of mac ‘n’ cheese). Not very healthy, and absolutely packed with calories.

But there’s no need to disguise the bland flavor of healthy, low calorie cauliflower with unhealthy, calorie laden sauces. In fact there’s a very simple way to change the flavor, texture and appearance of cauliflower for the better — roast it. When it’s brushed with a little olive oil, the outside browns as it cooks and it develops a wonderful nutty flavor. And it only takes 15 minutes!

Cauliflower cooked this way makes a perfect addition to pasta dishes, risottos and stews, and with little effort you can also turn it into this very flavorsome and warming Mediterranean-style soup.

Here’s the recipe.