Roasted Cauliflower is a delectable and wholesome dish that transforms this humble vegetable into a flavorful and satisfying treat. This recipe focuses on achieving perfectly roasted cauliflower with golden, nutty edges and a tender, sweet interior. By slicing the cauliflower into wedges instead of florets, we maximize the surface area in contact with the hot baking sheet, resulting in more even browning and caramelization. To prevent the cauliflower from drying out, we start by steaming it covered, and then remove the foil to achieve the desired golden exterior. With just a drizzle of olive oil, salt, and pepper, this dish brings out the natural sweetness and flavor of cauliflower without overpowering it with heavy sauces. Read on for some tips and variations to customize this Roasted Cauliflower recipe according to your taste preferences.
SERVES 4 TO 6
INGREDIENTS:
- 1 head cauliflower (2 pounds)
- ¼ cup extra-virgin olive oil
- Salt and pepper
INSTRUCTIONS:
- PREHEAT THE OVEN: Adjust the oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit.
- PREPARE THE CAULIFLOWER: Trim the outer leaves off the cauliflower and cut the stem flush with the bottom. Slice the head into 8 equal wedges, keeping the core and florets intact.
- SEASON THE CAULIFLOWER: Place the cauliflower wedges, either cut side down, on an aluminum foil-lined rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the wedges and season with salt and pepper. Gently rub the oil and seasonings into the cauliflower. Flip the cauliflower and repeat the process on the second cut side with the remaining 2 tablespoons of oil, salt, and pepper.
- ROAST THE CAULIFLOWER: Cover the baking sheet tightly with foil and roast for 10 minutes. Remove the foil and continue roasting until the bottoms of the cauliflower wedges are golden, approximately 8 to 12 minutes.
- FLIP AND CONTINUE ROASTING: Carefully flip the cauliflower wedges using a spatula and continue roasting until the cauliflower is golden all over, an additional 8 to 12 minutes.
- SERVE AND ENJOY: Transfer the roasted cauliflower to a platter, season with salt and pepper to taste, and serve as a delightful side dish or as a tasty addition to salads and grain bowls.
VARIATION:
- Spicy Roasted Cauliflower: For a kick of spice, stir 2 teaspoons of curry powder or chili powder into the oil in the bowl before seasoning the cauliflower in step 3.
TIPS:
- Selecting the Cauliflower: Choose a fresh and firm head of cauliflower that feels heavy for its size. Look for clean and bright white florets with no signs of discoloration.
- Uniform Slicing: To ensure even cooking, carefully slice the cauliflower head into 8 equal wedges, keeping the core and florets intact. This slicing technique allows for better browning and caramelization.
- Even Roasting: Flip the cauliflower wedges halfway through the roasting process to achieve even color and cooking on both sides.
- Seasoning: Keep it simple with seasoning; a generous drizzle of extra-virgin olive oil, salt, and pepper is all you need to enhance the natural flavors of the cauliflower.
Customize your Roasted Cauliflower according to your preferences by trying out different seasonings and spices. Enjoy the natural goodness of cauliflower with this simple and delightful recipe!
