How to Roast Cauliflower
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How to Roast Cauliflower
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How to Roast Cauliflower - Learn how to roast cauliflower to achieve maximum amount of flavor in minimum amount of time.
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Ingredients
- 1 head cauliflower
- 1 tablespoon extra virgin olive oil
- salt and pepper
Instructions
- Place a rack in the center of your oven and preheat to 425 degrees F. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
- Cut the head of cauliflower into four quarters.
- Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.
- Give all the florets a thorough rinse in a colander. Shake them dry.
- Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. (Please note - in this tutorial the baking sheet is lined with foil, but I no longer use foil for this process--I simply use a plain baking sheet).
- Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil for this step, which makes it easier to gauge how much oil I'm using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil-- I use clean hands for this.
- Sprinkle the cauliflower florets evenly with salt and pepper. At this point, you can also sprinkle them with your choice of optional herbs or spices. Some ideas include - garlic, oregano, spicy red pepper flakes, Italian seasoning, za'atar, turmeric, cumin, curry powder, or cajun seasoning. Sprinkle seasoning on to taste. If using parmesan or lemon juice, sprinkle those on at the very end of roasting.Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
- While cauliflower is cooking, drizzle 1/4 tsp of olive oil into the small bowl of reserved cauliflower bits that have fallen away from the florets and toss to coat. You will add these to the sheet a little later so they won't burn.
- After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization.
- Sprinkle the reserved cauliflower bits onto the baking sheet.
- Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer until tender. When it's ready you will be able to pierce it easily with a fork.
- The flat surfaces should be nicely caramelized at this point.
- If you plan to add parmesan cheese and/or lemon juice, now is the time. Sprinkle evenly to taste.Serve hot.
Notes
- Optional Ingredients: 2-3 cloves minced fresh garlic, 1-2 tsp your favorite herb or spice (oregano, smoked paprika, thyme, and red chili pepper flakes work well), lemon zest, Parmesan cheese, or fresh lemon juice.
- You will also need: baking sheet, tongs
Nutrition Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
334mg
(14%)
Potassium
430mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin C
69mg
(77%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 334mg | 14% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin C | 69mg | 77% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.9
96 reviews
Excellent
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