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Roasted Cauliflower
Roasted cauliflower is a simple dish, yet it is packed with nutrition and health benefits. When it is roasted, the cauliflower’s sweetness is accentuated, and the combined flavours of olive oil, salt, and pepper transform the dry and tasteless cauliflower into a delicious meal.
Roasting the cauliflower also makes it crispy on the edges while the core remains soft. Various spices can be added to this simple roasted cauliflower recipe, and the options are unlimited.
What do you Need to Make Roasted Cauliflower?
Cauliflower, Salt, White Pepper, Butter, Olive oil, Green Onion.
This Roasted Cauliflower dish is full of flavor. It uses simple ingredients and spices but is creamy and absolutely delicious. Many people are amazed that you can create something so scrumptious with spices such as salt and white pepper. Butter plays a massive role in making this dish and adds much flavour, so try not to skip it.
Instructions
Slice the cauliflower: Cut the cauliflowers into florets and then cut the florets into thin slices. The thin slices increase the surface area for the spices and help the cauliflower to get as crispy as possible. Add the Cauliflower slices to a baking tray with baking paper. Add your thinly sliced cauliflower and sprinkle the spices. Sprinkle with olive oil and add dollops of butter. Toss the sliced cauliflower so it is well-coated with the spices and olive oil.
Bake the cauliflower in the oven: Put the tray in a preheated oven at 220 C (425 F) and cook for 20 minutes. The roasted cauliflower florets will begin to turn slightly clear and appear roasted on the edges. After 20 minutes, take out the tray and mix the cauliflowers so the ones at the bottom come to the top, then cook for another 5 minutes.
Expert tips for Roasting cauliflower
Ensure the oven is preheated to the right temperature to cook the roasted cauliflower florets evenly. Cutting the cauliflowers evenly will also ensure that all the pieces are evenly cooked. Pat the cauliflowers before putting them in the oven to remove excess moisture, which will allow them to be roasted rather than steamed.
The best cauliflowers will have a firm texture that has compact and tightly packed florets. Avoid any brown spots or old cauliflower. Cutting the florets into even shapes is critical for the cauliflower to roast properly. Smaller pieces caramelize easier so keep that in mind. High temperature is necessary to create that golden brown color as well as a crispy texture.
When cauliflowers are spread in a single layer on the baking sheet, it will bake properly. By crowding the pan, it will result in the release of steam and that will create a very soggy cauliflower. Where possible, use two trays to bake the cauliflower, especially if you’re making a large amount.
It is essential to use an adequate amount of seasoning such as olive oil, salt and pepper. Other spices such as garlic powder, paprika powder and cumin will provide extra flavour. A little bit of lemon or lime juice will help to brighten up the flavours.
Tossing and turning the cauliflower florets midway is an optional step, this will ensure even roasting on all sides. Once the cauliflower has turned golden brown, pierce the vegetable with a fork to ensure that it is soft and fork-tender. There are a few ways to add a finishing touch to this dish, consider a drizzle of balsamic glaze, some grated cheese and freshly chopped herbs.
Coat the florets with enough sunflower oil. This will result in crispy cauliflower and give it a golden-brown colour. Spread out evenly and avoid over-layering to prevent a mushy texture. Generously season the cauliflower florets. This will increase the flavour of the dish, as the cauliflower itself has a mild taste. Watch closely towards the end so that florets don’t get burnt.
What can you Serve the Roast Cauliflower with?
Roasted Cauliflower is an incredible side-dish. It can pair with many different dishes and provide a rich creaminess to the main meal. Consider Baked Chicken, Beef or Lamb chops. Vegetarian dish such as lentil soup or vegetarian stir-fry. Dips and spreads such as tahini sauce, creamy hummus, tzatziki or baba Ganoush.
How to Store your roasted cauliflower?
Store in the fridge for two to three days. You can reheat on the stove or in the microwave. Freezing cauliflower is also possible, however, it is advisable to reheat in the oven.
Dreaming of Cauliflower? Most people don’t! But if you do, it means integrity, honor and the search for excellence. Cauliflower is known as brain food, its rich in Choline and can help you in many other ways. Roasted Cauliflower is a delicious side dish, however, it can be enjoyed on its own too!
Ingredients
- 1 large head of cauliflower
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Chop the Cauliflower: Chop the cauliflower into florets, place on baking tray. Sprinkle the salt, white pepper on top of the cauliflowers. Drizzle the olive oil. Mix the cauliflower to coat them with olive oil and spices.
- Bake the Cauliflower: Place the tray into the preheated oven on 220’C (425’F) and bake for 20 minutes. Remove the tray from the oven and toss the cauliflower around. Put the tray back in the oven and cook for another 5 minutes.
- Serve: You will be able to tell that the cauliflower is done once it is caramelized on the edges, also the core will be clear and soft.
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