Basic Roasted Cauliflower is one of the easiest side dishes I know of. It's a brilliant way to use this excellent cruciferous veggie to its best advantage. Although the method is pretty basic, if you use heads of cauliflower of different colors, as I have done here, the dish can be extraordinarily festive looking as well as easy and delicious. Try it
AuthorAnn Ogden GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer
Line 1 or 2 large baking sheets with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.
Meanwhile, in a large bowl add the olive oil. Tip in the cauliflower florets and the shallots. Toss to evenly coat with the oil. Sprinkle with salt.
Take the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots are caramelized looking and the cauliflower is covered in brown spots and fork tender. Serve immediately
- If the cauliflower is large, you may need to prep 2 baking sheets.
- Once you've cut off the florets, you can cut the central stem of the cauliflower into a medium dice and add it to the oil with the rest of the veggies.
Ingredients
Directions
Line 1 or 2 large baking sheets with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.
Meanwhile, in a large bowl add the olive oil. Tip in the cauliflower florets and the shallots. Toss to evenly coat with the oil. Sprinkle with salt.
Take the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots are caramelized looking and the cauliflower is covered in brown spots and fork tender. Serve immediately
- If the cauliflower is large, you may need to prep 2 baking sheets.
- Once you've cut off the florets, you can cut the central stem of the cauliflower into a medium dice and add it to the oil with the rest of the veggies.
