Cauliflower Recipes: Roasted Cauliflower
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5
34 reviews
Excellent
Cauliflower Recipes: Roasted Cauliflower
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This Roasted Cauliflower recipe calls for medium cauliflower florets tossed with olive oil, sea salt, and black pepper then roasted at high heat until browned around the edges. It is finished with fresh lemon zest and chopped parsley for brightness. The roasting brings out a toasty, slightly caramelized flavor with a tender yet crisp texture.
Description
To prepare Roasted Cauliflower, the cauliflower is trimmed and cut into bite-sized pieces, then seasoned with olive oil, salt, and pepper before roasting at 425°F on a parchment-lined baking sheet. The high heat helps develop the natural sugars in cauliflower, creating browned, slightly crispy edges and a soft interior. After roasting for 25 to 30 minutes, the florets are tossed with freshly grated lemon zest and chopped parsley, adding a fresh, aromatic layer to the dish. This straightforward preparation makes it a versatile side that pairs well with a variety of meals or can be used as an ingredient in other dishes that call for roasted cauliflower.
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Ingredients
- 1 cauliflower trimmed, tough leaves removed, medium
- extra-virgin olive oil for drizzling
- salt for sprinkling, sea salt; freshly ground black pepper
- black pepper for sprinkling, sea salt; freshly ground black pepper
- lemon zest of 1
- ¼ cup parsley chopped, fresh
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly on the baking sheet. Roast for 25 to 30 minutes, or until browned around the edges.
- Season to taste with more salt and pepper and toss with the lemon zest and parsley. Or keep it plain and use in any recipe that calls for roasted cauliflower.
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User Reviews
Overall Rating
5
34 reviews
Excellent
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