Roasted Cauliflower

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This method of preparing cauliflower is very simple and extremely delicious. 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. Children love these.

Check out more of Linda's delicious Cauliflower Recipes.

Roasted Cauliflower

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

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

In a large bowl or resealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish or 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 4 servings. (My husband and I will eat all of the roasted cauliflower ourselves.)
 

Variations: 

  • 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 for the salt and black pepper.