Name: Roasted Cauliflower
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Large Cauliflower; 3 tbsp Olive oil; Salt and pepper, to taste; Fresh parsley, chopped (- for garnish, optional)

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When roasted, the sweetness of cauliflower is accentuated. Many people overlook the cauliflower at the supermarket; however, this delicious vegetable, along with the right spices, can be transformed from a dry, tasteless cruciferous vegetable into a delicious meal.

Roasting cauliflower not only creates crispy edges but also keeps the core tender. This dish is full of taste and requires only straightforward ingredients and seasonings, yet it turns out creamy and incredibly delicious. Cauliflower, often referred to as “brain food,” is rich in choline and offers several health benefits. Roasted cauliflower makes a delicious side dish and can also be enjoyed on its own!

Ingredients

Cauliflower, Salt, White Pepper, Butter, Olive oil, Green Onion.

When selecting cauliflower, choose heads that have a firm texture and compact, tightly packed florets. Cutting the florets into evenly sized pieces is important since the smaller pieces caramelize more easily. High heat is necessary to achieve a golden-brown color and a crispy texture. Frozen cauliflower won’t work for this recipe. White pepper maintains the aesthetic appeal of the roasted cauliflower. Butter adds richness, and olive oil helps coat the cauliflower. Green onions add a pop of color and light flavor.

Instructions

Cut the cauliflower into florets, 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, then sprinkle on the spices. Sprinkle with olive oil and add dollops of butter. Toss the sliced cauliflower until well coated with the spices and olive oil.

To ensure that roasted cauliflower florets cook evenly, preheat the oven. Cutting the cauliflower into uniform pieces is crucial for even cooking. Before placing the florets in the oven, pat them dry to remove excess moisture; this will help them roast rather than steam.

Spread the cauliflower in a single layer on the baking sheet to ensure proper baking. Avoid crowding the pan, as this can cause steam release, resulting in soggy cauliflower. If you’re preparing a large batch, using two trays is optimal. Use an adequate amount of seasoning, such as olive oil, salt, and pepper.

Place 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. Tossing the cauliflower florets halfway through the cooking process can help to ensure even roasting. Once the cauliflower florets are golden brown, check for tenderness by piercing them with a fork. To finish the dish, sprinkle with grated cheese or add freshly chopped herbs. When you coat the florets generously with oil, it will achieve a crispy texture and a golden-brown color.

What can you Serve with Roasted Cauliflower?

Roasted Cauliflower is an incredible side dish. It pairs well with many dishes and adds 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.

Roasted Cauliflower

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Servings: servings

Calories: 61kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

▢ 1 Large Cauliflower
▢ 3 tbsp 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.