Roasted cauliflower It is good for you, easy to prepare and deliciously tasty. Learn how to roast cauliflower here!
Recipe review
Why you will love it: Roasting brings out so much cauliflower flavor. You will never go back to steamed or cooked cauliflower.
How long will it take: 25 minutes
Equipment you will need: Sharp knife, roasting pan (sheet pan), oven
Dishes: 4
I roasted vegetables like it’s my job (wait … I guess it’s my kind of job!) And we love them that way. This roasted broccoli is amazing, the roasted carrots are just delicious, the mushrooms are incredibly tasty, any kind of pumpkin is the best, and I’m sure you got the point. I could go on and on. Roasting brings so much flavor and texture to most vegetables and is a healthy way to cook them.
Cauliflower is not unusual. This is really the best way to eat cauliflower. And it’s incredibly easy, and it’s always a bonus.
Why eat cauliflower? Because your mom always told you to eat your vegetables, right? Seriously, cauliflower is low in calories and contains almost every nutrient your body needs, according to Healthline. It is an excellent source of fiber, choline and lots of antioxidants.
Perhaps the only way you even ate cauliflower is cooked to death. Yes, so I understand why you say you do not like cauliflower. This cooking method tends to produce a spongy, mushy, strong-tasting mess. No wonder it is usually covered in cheese sauce.
Try roasted cauliflower today. After one bite, it may become your new favorite!
PS: Can’t get enough cauliflower? Try whole roasted cauliflower with Dijon cream sauce (you will want to drink the sauce!) And my favorite addition to the burrito bowl, roasted cauliflower with chili powder. Do not forget the pickled onion!
About this recipe
Once you learn the basics of how to roast cauliflower, you will find yourself doing it constantly!
Roasting vegetables is an easy process and usually requires only a few simple ingredients.
I will walk you through the basics here and give you some more tips.
As always, look for the recipe card for printing at the end of the post. It has complete guidelines and nutritional information.
what do you need
- cauliflower: Look for a firm head of creamy white cauliflower With fresh green leaves around the stem. Avoid cauliflower with brown or soft spots. Can be stored in a plastic bag or paper in the refrigerator for up to a week.
- Olive oil: Other types of oil can be substituted, such as avocado, grape seed, or any other oil with a delicate flavor.
- salt and pepper: Use coarse ground salt and black pepper if you can. Amazing how much flavor the pieces of salt and pepper add.
How to cut and make cauliflower (2 ways)
First method: slamming cauliflower on the counter
The first way to “cut” cauliflower is Slam it on the counter (Stalk tip only) while still wrapped. This is a fun and quick way to break the cauliflower head into flowers. This method will not work if your store carries a cauliflower that is not wrapped in plastic. It can also cause uneven sizes of flowers. It does not bother me while grilling (I love the crunchy little ones!), But if you want more uniform flowers, try our next method.
Second method: cutting with a knife
As far as … let’s say sophisticated … the way is this:
Start by removing the outer leaves.
Cut the cauliflower into quarters from top to bottom.
Then, cut diagonally to cut the core.
Next, break or cut the quarters into bite-sized pieces.
that’s it! Either way is perfectly acceptable for this recipe.
How to roast cauliflower in 3 simple steps
To roast cauliflower or any other vegetable, there are some basic requirements: a large pan with a fringe (sheet pan), vegetables cut into equal-sized pieces, oil and spices and a hot oven.
Rinse the cauliflower, cut it into small flowers as close as possible to the same size, and dry well. I give the flowers a spin on my salad spinner. The smaller and drier they are, the crispier they will be and the faster they will cook.
Toss it with olive oil, salt and pepper. You can do this in a large bowl or right on the sheet pan.
Spread the flowers on a baking sheet (give them as much space as possible!).
Roast in a preheated oven at 425 degrees Celsius until crisp and golden!
Oven temp
The recipe is written for 425 ° F but if you have something else in the oven that you need to cook at a certain temperature (350 ° F – 400 ° F) the cauliflower will still roast nicely. It will not cook so fast or be quite crispy, but still tastes great.
Eat roasted cauliflower as a side dish, or use it in other recipes. Try this cauliflower cheddar dip – it’s a healthier alternative to heavy cheddar dips. Similarly, roasted cauliflower soup and cheddar taste incredibly rich but will not break your calorie count during the day.
Although cauliflower is mixed together with other ingredients, Roasting it first gives your dish incredible flavor depth. Everyone will want to know your secret, and how to roast cauliflower!
Common questions
I have some tips for you.
1) Make sure the raw cauliflower is very dry before coating it with oil. Spread it on a towel on the counter for about half an hour to make sure it is good and dry. A salad spinner also helps. Dry = Crispy!
2) A good coating of oil not only gives flavor but also increases the crispiness of the cauliflower, similar to deep frying. If desired, spray the flowers with olive oil spray to make sure they are well coated in the oil.
3) Spread the cauliflower on the baking tray. Because cauliflower has a high water content, good airflow promotes crispiness.
4) Make sure the oven is preheated. A good hot oven is essential. To really start the grilling process, preheat the pan in the oven.
Yes, thorough rinsing in cold water is essential. Who knows where your cauliflower was before it made its way to your kitchen? Even if it is straight from the farmer, you will want to make sure there are no gravel or insect residues. Always wash the produce before eating!
Yes, although it happens less often when roasting it. Overcooked cauliflower will be pulpy, crumbly and have a strong flavor.
Make it yours
- Add your favorite seasoning to the cauliflower. Make it spicy with chili powder, curry powder and taco seasoning; Spicy salt or garlic powder also add flavor. Dry or fresh herbs are also great. We also love the all-purpose seasoning on cauliflower.
- Cauliflower has no strong taste and can be dressed in a variety of sauces. After roasting, drizzle over a wonderfully green chimichurri, a clove of garlic and parsley. Homemade pesto or salsa verde are also great.
- Like cheese? Try my cauliflower roasted cauliflower recipe or over the cauliflower a dreamy cheese sauce.
- Air Sucker Instructions: Prepare cauliflower according to the instructions and heat the air fryer to 390 degrees Celsius. Arrange cauliflower in one layer. You may need to do this in batches. Cook for 12-15 minutes or until cauliflower is tender and browned. You might also like the air cauldron bite cauliflower bite.
Ideas for forward preparation
While this is a very simple recipe, preparing the raw cauliflower ahead of time will save you time for dinner. Cut, wash and dry the flowers Up to 4 days in advance. Store them in a plastic bag or paper or a bowl covered in the refrigerator.
Tips for storage and reheating
Roasted cauliflower leftovers can be kept in the fridge for Up to five days In a covered container. If you prefer, freeze it Up to one month. Thaw overnight in the refrigerator before reheating.
For best results, reheat in the oven (or toasted oven) on a baking sheet to return the crispiness. Even a few minutes in air frying will do the job.
Remnants of love
Add roasted cauliflower leftovers to your favorite burrito bowl. Make cauliflower nachos or cauliflower taco. The recipes below. You will not believe how delicious they are!
More delicious cauliflower recipes
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Dishes
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Roasted cauliflower is good for you, easy to prepare and deliciously tasty. Learn how to roast cauliflower here!
Instructions
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Preheat oven to 425 degrees Celsius.
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Rinse the cauliflower, cut it into medium-sized flowers and dry well. Do not skip drying – this is important. Use a salad spinner if you have one, or just shake all the water out and dry with a clean, lint-free towel.
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Add flowers to a large bowl, add olive oil and mix to coat. (You can do this right on the top pan, if you prefer.) Spread cauliflower on a sheet pan in one layer and sprinkle with salt and pepper.
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Bake for 10 minutes, turning each part over and baking for another 10 minutes. Serve immediately.
Remarks
- The drier the cauliflower gets before mixing with the olive oil, the better this recipe comes out.
- Do not worry if you have more cauliflower than the recipe requires. Add a little extra oil and make sure there is enough space on the pan to scatter the flowers. If necessary, use two templates.
- Extras: You can add spicy salt, garlic powder, taco seasoning, chili powder or curry powder before grilling. You can then add sauces like salsa verde, chimichurri or pesto.
- Make an idea ahead: Prepare the raw flowers up to four days in advance. They will be well stored in the refrigerator in a resealable bag or in a tightly closed container. Bake according to the instructions.
- Air Sucker Instructions: Prepare cauliflower according to the instructions and heat the air fryer to 390 degrees Celsius. Arrange cauliflower in one layer. You may need to do this in batches. Cook for 12-15 minutes or until cauliflower is tender and browned.
Nutritional information
Calories: 98JNF, Carbohydrates: 7P, protein: 3P, Oil: 7P, Saturated fat: 1P, Polyunsaturated fat: 1P, Unsaturated fat: 5P, sodium: 43Mg, potassium: 430Mg, fiber: 3P, Sugar: 3P, Vitamin C: sixty nineMg, calcium: 32Mg, iron: 1Mg
This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
