Revised & updated 1/24/2021 – Think cauliflower is tasteless & boring? Not anymore! When you roast cauliflower, it brings out it’s wonderful nutty flavor. Cauliflower is low in fat, high in nutrients, vitamins, minerals & antioxidants. A true superfood you’ll want to add to your diet on a regular basis.
Serves: 3 to 4
1 head organic cauliflower
Extra-virgin olive oil (EVOO)
Kosher or sea salt
Fresh ground black pepper
1. Move an oven rack to the lower middle position & preheat oven to 400°.
2. Line a large, rimmed baking sheet with aluminum foil & lightly grease with EVOO.
3. Remove leaves & stem from cauliflower. Starting on the underside, cut & break off florets. Cut larger ones into thirds or fourths & medium ones in half so the pieces are somewhat evenly sized.
4. Place florets in a 2.5 quart bowl & drizzle with 1 Tblsp EVOO. Toss till florets are well coated, add more oil sparingly, if needed.
5. Spread out florets on the baking sheet, arranging similar sizes together (see Tip# 1) & evenly sprinkle with salt & pepper.
6. Roast florets for approximately 25 – 30 minutes, turning them over 1/2 way through. When done, florets should be fork-tender & caramelized in spots. Cooking times will vary depending on size of florets & you may need to remove smaller ones as they become done.
7. Remove from oven & serve immediately or transfer florets to a plate to cool (see Tip# 2).
8. If you couldn’t fit all the florets on your baking sheet; wipe foil with a damp paper towel & repeat steps# 4 thru 7 with the other half of cauliflower head (see Tip# 3).
9. Besides serving this as a side dish, you can also serve it as a snack or appetizer with your favorite dip!
Tips & Suggestions
1. Arranging similar sizes together makes it easier to remove smaller ones if they’re done first.
2. If you’re cooking this ahead of time to freeze or if you have leftovers:
a. Let cauliflower cool to room temperature.
b. Freeze in airtight containers for up to 2 months.
c. If you’re planning to use within a couple of days, store container(s) in the refrigerator & reheat when ready to serve.
3. I’ll generally spend one morning roasting a variety of veggies, using the same baking sheet & foil. Then I’ll freeze them for later use. It saves a lot of money using the same foil over & over again and in the long run it saves a lot of time.