Roasted Cauliflower is one of my favorite basics. Yes, you can steam cauliflower, but to my mind, roasting it is the easiest, tastiest most hassle-free way of cooking this healthy vegetable. It sweetens and deepens its flavor and once cooked, it is great eaten as is or stored for use later in curries, hashes, salads, soups really anywhere you might use cooked cauli. Although I love it plain as in the recipe, check out Ann's Tips for herbs and spices to toss it in to add extra flavor.
AuthorAnn Ogden GaffneyAdd the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.
Line a baking sheet with parchment paper. Place it on a center shelf of the oven. Light the oven and preheat to 425F /220C. Meanwhile, prep the cauliflower
With a small knife, pare off the rosette of green leaves from the base of the cauliflower. Discard all but the smallest interior leaves. Cut the cauliflower from the main stem into medium size florets. Set aside. Cut any remaining white parts of the stem into 1/2" slices. Set aside.
Add the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil. Remove the prepared baking sheet from the oven and tip the cauliflower into it. Spread out into a single layer - it should not be crowded. Bake at 425F for 35-40 minutes or until browned in spots and fork tender. Turn the cauliflower once or twice during cooking so it browns evenly. Serve.
In step 3, when you add the salt, you can also add herbs and spices to add flavor the cauliflower
1) Italian style: add a teaspoon each of crumbled dried rosemary. Toss together
2) Mediterranean: add 1 teaspoon of whole cumin seeds. Toss together.
3) South Asian: add 1 teaspoon mild curry powder. Toss together.
Ingredients
Directions
Line a baking sheet with parchment paper. Place it on a center shelf of the oven. Light the oven and preheat to 425F /220C. Meanwhile, prep the cauliflower
With a small knife, pare off the rosette of green leaves from the base of the cauliflower. Discard all but the smallest interior leaves. Cut the cauliflower from the main stem into medium size florets. Set aside. Cut any remaining white parts of the stem into 1/2" slices. Set aside.
Add the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil. Remove the prepared baking sheet from the oven and tip the cauliflower into it. Spread out into a single layer - it should not be crowded. Bake at 425F for 35-40 minutes or until browned in spots and fork tender. Turn the cauliflower once or twice during cooking so it browns evenly. Serve.
In step 3, when you add the salt, you can also add herbs and spices to add flavor the cauliflower
1) Italian style: add a teaspoon each of crumbled dried rosemary. Toss together
2) Mediterranean: add 1 teaspoon of whole cumin seeds. Toss together.
3) South Asian: add 1 teaspoon mild curry powder. Toss together.
