Roasted Cauliflower

 

Roasted Cauliflower 

 Serves 4**

Discover the joy of roasting cauliflower with three scrumptious variations: Italian, Mexican, and Indian! 

While raw cauliflower doesn't excite me, roasted is a different story—it's utterly addictive. Just toss it in olive oil, salt, and pepper for a delightful side dish perfect for cozy fall and winter meals!

Basic roasted cauliflower is a fantastic way to enhance your veggie dishes, like lentil tacos and farro salad. Its mild flavor complements various cuisines without overpowering them.

While I adore plain roasted cauliflower, it’s also great for experimenting with bold flavors. This week, I created three unique combinations inspired by Italian, Mexican, and Indian cuisine! Check out the recipe below for options including my flavorful twists.

Roasting Cauliflower Made Easy**

For perfectly roasted cauliflower, follow these simple tips:

1) Slice for Maximum Flavor: Cut the cauliflower into bite-sized pieces with flat edges to encourage caramelization. Start by creating a flat base, then cut it into wedges and slice them ½ inch thick.

2) Avoid Overcrowding: Give your florets space on the pan! This ensures they crisp up nicely instead of steaming.

Happy roasting!

3) Bake the cauliflower at a high temperature.

Aim for crispy, golden edges without burning the olive oil. I suggest 425°F for optimal results.

4) Flip halfway through baking.

Turning them ensures both sides caramelize beautifully—maximizing that tasty flavor!

5) Roast until deeply golden.

 

Keep roasting until they’re rich and brown; it takes about 25 to 35 minutes, so watch closely!

Ingredients

Basic roasted cauliflower

1 large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste

1 teaspoon finely chopped fresh Italian parsley, for garnish

Finely grated lemon zest, for garnish

Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.

Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.

Bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.