Roasted Cauliflower
User Reviews
5
Roasted Cauliflower
Description
Roasted Cauliflower showcases bite-sized cauliflower florets drizzled with extra-virgin olive oil and seasoned simply with salt and freshly ground black pepper. Cooking it at 425°F allows the cauliflower to become tender inside while developing appealing golden-brown edges. This basic method embraces the vegetable’s natural sweetness and slight nuttiness that roasting enhances.
Variations include tossing the cooked florets with lemon zest for a citrus note, fresh chopped parsley for herbal freshness, or grated Parmesan cheese for a savory finish. These additions provide subtle flavor contrasts that elevate the simple roasted vegetable.
This dish serves well as a side alongside meats, grains, or other vegetables, or can be enjoyed as a wholesome snack. Its straightforward method and adaptable nature make it easy to prepare for various meals or occasions.
Ingredients
- 1 cauliflower 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
Additional Seasoning Options
- lemon zest of 1
- ¼ cup parsley chopped, fresh
- Parmesan Cheese grated
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 several grinds of pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until tender and browned around the edges.
- Season to taste. If desired, toss with the lemon zest, parsley, and/or Parmesan cheese and serve.
User Reviews
Overall Rating
5
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