Cauliflower is in season, and whether you pick a head from your garden or buy it locally, roasting cauliflower is a great way to prepare this healthy and delicious vegetable.
Cauliflower is in season, and whether you pick a head from your garden or buy it locally, roasting cauliflower is a great way to prepare this healthy and delicious vegetable. Unlike steaming, roasting allows the veggie maintain its texture while the edges caramelize, creating tasty, crunchy sweetness in each bite. The roasting method will also work with broccoli or broccoflower.
This roasted cauliflower recipe is adapted from Susie Middleton’s Fast, Fresh & Green. If you love vegetables, I recommend picking up a copy of this cookbook!
1 lb. cauliflower florets
2 cloves garlic, chopped
3 Tbsp. extra virgin olive oil
3/4 tsp. kosher salt
Pepper, to taste
Preheat the oven to 475°F and line a large cookie sheet with a sheet of aluminum foil. Cut the cauliflower florets lengthwise so each has a flat side. Place the cut florets and chopped garlic in a large bowl. Drizzle with olive oil, and season with salt and pepper. Toss to coat. pour the contents of the bowl onto the cookie sheet, arranging florets so their flat side is down. Roast until the bottoms of the florets are brown and the tops begin to brown, about 20 minutes.
Try roasting cauliflower once and you’ll never go back to the bland, mushy results of steaming. Your kids will thank you too! This roasted vegetable side dish is great on its own or tossed with a citrus vinaigrette. Orange and lemon flavors match well with the roasted flavor of cauliflower, as do rice wine or red wine vinegar. Feel free to be creative with your dressing ideas. Enjoy!