How to Make Roasted Cauliflower

Roasted cauliflower tastes very delicious, particularly when roasted with salt, pepper, and olive oil. You can equally add some other ingredients for different flavors. A good thing with roasted cauliflower is that it doesn’t engulf neutral enough that it doesn’t overwhelm other flavors, so it can perfectly blend with an assortment of cookeries.
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When raw cauliflower is roasted, it takes on an appealing golden look, which you can eat like French fries.  Also, cauliflower can be integrated into faro salad and other vegetable dishes.

Four (4) Roasted Cauliflower Recipes

There are different recipe you can adopt to make delicious cauliflower. We have the Mexican roasted cauliflower, the Indian, the Italian, and the basic pattern of preparing roasted cauliflower.

How to Make Roasted Cauliflower

Ingredients Needed
Basic roasted cauliflower
  • 1 large head of cauliflower
  • 2 to 3 tablespoons extra-virgin olive oil, as needed
  • Salt, to taste
  • Ground black pepper

For Mexican Roasted Cauliflower:
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Finely grated lime zest, for garnish

How to Make Roasted Cauliflower

For Indian Roasted Cauliflower:
  • ½ teaspoon curry powder
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Red pepper flakes (omit if sensitive to spice), for garnish

How to Make Roasted Cauliflower

For Italian Roasted Cauliflower:
  • ¾ cup of finely grated Parmesan
  • 1 teaspoon of hewn fresh Italian parsley, for garnish
  • Finely grated lemon for garnish
  • Red pepper flakes for garnish. You can leave this item out if you are sensitive to red pepper.
Method of Preparation
  1. Heat up the oven to about 4250F and properly line a rimmed baking sheet with parchment paper for easy tidying.
  2. Cut off the base of the cauliflower and then divide it into four equal slices. Slice off the inner core areas, leaving the rest whole and slice each piece into half wide pieces.
  3. Place the cauliflower on the baking sheet and drizzle with 2 tablespoons olive oil
  4. Also sprinkle salt and pepper to taste, then toss lightly till the ingredients are equally distributed and the cauliflower is lightly coated in oil.
  5. For basic cauli, place the cauliflower in an even layer and bake up to when its color takes on a deep golden on the edges.
  6. For the Italian roasted cauliflower, arrange the cauliflower in a level layer and bake for 15 minutes. Remove from the oven, toss for few minutes, sprinkle the Parmesan over the cauliflower and place back to the oven and bake for about 10 to 15 more minutes, until it takes on golden on the edge. You can then drizzle the cauliflower with parsley, lemon zest, and red pepper flakes.
  7. For the Mexican roasted cauliflower, shake chili powder and cumin on the cauliflower and toss until it gets properly mixed.
  8. Then arrange the cauliflower in an even layer and bake for about 15 minutes.
  9. Remove it from the oven, toss, and sprinkle the pepitas over the center area of the pan. Avoid sprinkling the pepitas close to the edges, because they might get burnt.
  10. Place back in the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Dash the cauliflower with cilantro and lemon zest.
  11. For the Indian roasted cauliflower recipe, sprinkle curry powder and on the cauliflower and toss properly. Arrange the cauliflower in an even layer and bake for about 30 minutes.
  12. Then sprinkle the cauliflower with cilantro and red pepper flakes, it is optional.
An alternative recipe
  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons roughly chopped fresh thyme leaves
  • Preheat the oven to about 4500F.
  • Place the cauliflower on a baking sheet and sprinkles olive oil, garlic, and red pepper
  • Sprinkle salt and thyme, then toss.
  • Roast in oven for about 20 minutes or until it becomes golden and tender, about 20 minutes.
  • Transfer to a serving bowl and enjoy the palatability.
Recipe from Bon Appetit and my curried coconut quinoa with roasted cauliflower.

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