Roasted Cauliflower

Roasted cauliflower has become one of the most popular side dishes that I serve. It was the first vegetable I tried using the roasting method of cooking and it remains to this day my favorite. Cauliflower, when boiled or steamed, has a pretty bland taste, but when roasted it takes on a somewhat nutty flavor with a sweet crust of caramelized sugars that occur naturally in the vegetable. This is a simple, healthy way to prepare it without cooking out all the nutrients. It concentrates the flavors already in the cauliflower and makes it taste so good I’ve nicknamed it “nature’s candy.”

Even though I recommend roasting vegetables on parchment paper (which makes for very easy cleanup), it still needs a coating of butter or oil as part of the cooking process. I like to use olive oil because it’s healthier and adds a bit more flavor. I like the cauliflower well done and soft in texture. If you like your veggies with a little crunch, you can take the cauliflower out of the oven just after the florets get a golden brown color on the edges. Either way I am really sure you will enjoy this as much as I do.

Original post date: 3-31-2016

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Serves

Ingredients

1 Large Cauliflower (cut into 1 1/2 inch pieces)
2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

Note

The parchment paper keeps the caramelization on the vegetables and not on the roasting pan. It also makes it very easy to clean the pan.

Directions


Wash Cauliflower and allow to dry. Preheat oven to 450 degrees.

Toss Cauliflower in a large bowl with olive oil, salt and black pepper.

Place cauliflower on a baking sheet lined with parchment paper.

Place cauliflower in 450 degree preheated oven.

After 20 minutes remove baking sheet and turn cauliflower. Return to oven for 20 to 25 minutes.

Cauliflower is done when nicely charred all over and is slightly soft. You should be able to insert fork and remove easily.

Place in a bowl and serve right away.

Roasted Cauliflower