Roasted cauliflower tastes so incredible you cannot stop eating it. No kidding. It's like the candy of the vegetable world. At least that is my experience. I made it to go with last week’s kale salad recipe and it came out so good I wrote a separate post and recipe for you.
Cauliflower is a non-starchy, low-glycemic, cruciferous vegetable packed with vitamins (especially vitamin C and other antioxidants,) minerals and fiber. It's a terrific vegetable to get more of in your diet. The cruciferous vegetable family includes broccoli, broccolini, kale, Brussels sprouts, cabbage and collard greens.
For terrific health benefits, add lots of all of these vegetables to your diet. Cauliflower is super versatile; rice it, puree it, mash it, turn it into soup, and here is how to roast it.
How to Buy
While you may occasionally find cauliflower in orange and lavender shades, white cauliflower is most widely available. Look for heavy, tightly packed heads without any brown spots or discoloration. Cauliflower will keep about a week in the refrigerator. You can roast colored cauliflower too and it stays colorful.
How to Roast
As a kid, eating cauliflower meant mom steaming it until it was soft then smothering it in cheese sauce. Not any more. Here is my grown-up version of an often overlooked and unappreciated vegetable. Roasting vegetables brings out their natural sweetness and concentrates flavor. Roasting cauliflower with granulated garlic, salt, pepper and olive oil brings out a nutty, rich flavor that makes it irresistible.
Because vegetables are mostly water, moisture is released during roasting in a hot oven. Quantity shrinks, so roast more quantity than looks right per serving because the final servings will be reduced. I roast a head of cauliflower for just the two of us, and I could eat the entire pan. I told you it was good!
Cut the core out of the head of cauliflower, then break off large florets with your hands. Trim stems. Slice florets into wedges about ½″ thick. Place wedges onto a parchment lined rimmed baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper and granulated garlic.
Roast for 22-25 minutes, depending on your oven. You want the top edges to be browned, but when you flip the pieces over they are mostly golden brown.
I cannot live without rimmed baking sheets, mostly the quarter sheet and half sheet size. They are handy in many ways in the kitchen. Use them in this recipe for roasting your cauliflower.
Parchment paper is another must-have for me. It lines rimmed baking sheets making them easier to clean and acts as a buffer against the direct heat of the oven against a metal pan. Buy parchment in rolls in the grocery store alongside of foil, or buy packages of pre-cut half sheets at cooking stores and online. One package lasts years, but it is something you will not be without once you understand how useful it is.
More Cauliflower Recipes
After you roast your cauliflower, you can also try this roasted cauliflower and garlic soup. It's creamy and wonderful.
- Rimmed baking sheet
- Baking parchment
- 1 large head of fresh cauliflower or two small heads
- 1 ½ tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic
- ¼ teaspoons sea salt
- ¼ teaspoon ground black pepper
- Pre-heat oven to 400°. Line a rimmed baking sheet with baking parchment paper. Break off any green leaves from a head of cauliflower. Cut the core from the head and with your hands, break off large florets. Slice florets into approximately ½″ wedges. You will have some rounded ends and pieces. Don’t be concerned.
- Scatter cauliflower onto rimmed baking sheet, laying flat sides down. Drizzle with olive oil and season with salt, pepper and garlic. Roast for 22-25 minutes until the top edges are browning, and the bottom edges are browned and golden.