Roasted Cauliflower
Roasted Cauliflower

Roasted Cauliflower

September 11, 2016

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).

Roasted Cauliflower

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).

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.


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