Roasted Cauliflower Recipe


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This method of preparing cauliflower is very simple and extremely delicious! Once you've taste roasted cauliflower, you will never go back to boiling cauliflower. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a nutty taste. This is my favorite way of serving cauliflower. If you have never roasted cauliflower, try it now!

Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Even children love this roasted cauliflower!

Roasted Cauliflower

More of Linda's delicious Cauliflower Recipes.

 


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Roasted Cauliflower Recipe:

Recipe Type: Cauliflower, Vegetables
Yields: 2 servings
Prep time: 10 min
Cook time: 25 min


Ingredients:

1 large head cauliflower (about 3 pounds)
2 to 3 tablespoons olive oil*
1 teaspoon coarse salt
1/4 teaspoon coarsely-ground black pepper

* I also like to substitute sesame seed oil for the olive oil. The sesame oil is fantastic in this dish.
 

Preparation:

Preheat oven to 400°F. Rinse cauliflower and cut into quarters. Cut off and discard leaves and cores. Cut quarters into 1/4- to 1/2-inch-thick slices or wedges.

In a large bowl or re-sealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.

Bake prepared cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature.

Makes 2 servings. (My husband and I will eat all of the roasted cauliflower ourselves.)
 


Variation Ideas:

Substitute toasted sesame oil for the olive oil and toss with approximately 1 tablespoon sesame seeds.

Add 1 tablespoon minced garlic.

Add 1/2 teaspoon cumin seeds and 1/4 teaspoon ground coriander

Delete salt and add 1/4 cup soy sauce.

Substitute smoked paprika or the salt and black pepper./p>

Add 2 tablespoons balsamic vinegar and 1/2 cup finely-shredded Parmesan cheese after baking 15 minutes. Return to oven and continue roasting until the cheese is melted and any moisture has evaporated, approximately 5 to 10 additional minutes.

 


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