Roasted Cauliflower
By Jane F ~ October 8th, 2009. Filed under: Recipes.
(Photo via recipegirl)
Each weekend I find fresh temptations at the green market. The contents of the bins call to me and make me wish I had a huge family so I could buy some of everything and enjoy the full variety of our locally-grown produce.
Cauliflower isn’t the prettiest vegetables but the heads looked so fresh I picked up a couple. Often I’ll steam it. Years ago, I would give it some spices and cream with a a whirl through the food processor to serve as a puree and occasionally I’ll revive that.
My favorite way to fix it though — and one of the easiest — is oven-roasted my sister’s way.
My younger sister, Bette [right, above], was a professional restaurant chef. She’s a great cook and an amazing baker and when I was in Scottsdale, I snapped this pic of her and our sister-in-law Paulette (in black) who is known in the family for her birthday waffles. I emailed Bette to ask for her roasted cauliflower recipe. Here it is, in her words.
For 3-4 people
Use 2 heads of cauliflower, when it roasted it shrinks quite a bit.
Break cauliflower into small florets the size of a thumb. Put into a roasting pan making sure that they are not overly crowded. They do not have to be in a single layer. Some can be on top of each other. It shrinks.
Lightly toss with regular oil. Be careful not to put too much oil on. I don’t use olive oil as the taste is too strong. When the cauliflower is cooked it is sweet and olive oil is too strong for that taste. After the oil, sprinkle and toss with salt. The oil helps the salt stay on the cauliflower, and if you don’t use the salt, then the cauliflower will not get soft. It will stay hard.
Put into a 375 to 400 degree oven, depending on convenience. Roast for about 45 minutes. It should be medium brown around the edges. The crispy edges are nice. The longer you roast, the sweeter it gets. If you make extra, it is good the next day and great tossed with pasta.
I don’t add pepper, parsley, or garlic or anything, as the flavor is so good on it’s own. Simple. The fresher the vegetable the better the taste.
Notes from Moi
- To prepare cauliflower for cooking, I snap off the green leaves, trim back the stem and rinse it thoroughly to be sure all the grit is removed. It can drain dry on paper toweling, head-down.
- One reason for roasting cauliflower is that the small amount of browning in the oven adds a layer of flavor. Roasting also dehydrates it slightly, as Bette explained in the recipe, which helps concentrate the natural sugars in the vegetable.
- This is so easy, there isn’t much more to say. The little pieces should appeal to little ones, who can eat it with their fingers.
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October 8th, 2009 at 9:54 pm
Thank you so much for sharing this method of roasting cauliflower with us! I am always interested in finding healthy recipes, and this sounds like a good one. Thanks so much, and thank your sister for us, too!
Happy Foodie Friday…
XO,
Sheila
October 8th, 2009 at 10:01 pm
I would totally try this one!!
Thanks for sharing it with the bloggy world. Stopping by from Julia’s party. 
October 8th, 2009 at 10:12 pm
I just made roasted cauliflower this week for the first time. It was delicious and easy to do. I plan to make it regularly.
October 8th, 2009 at 10:35 pm
that looks great! I’ve never had cauliflower this way.
October 8th, 2009 at 10:41 pm
I’m so glad you stopped by my blog today. Thanks for your kind comment. I’ve never tried roasted cauliflower, but now I’d love to try it.
October 9th, 2009 at 7:47 am
It is not even 8 am and I am now hungry for cauliflower. I can just imagine how good that must be.
Becky K.
Hospitality Lane
October 9th, 2009 at 9:34 am
Great, will try this weekend. Cauliflower is a major favorite at our place.
October 9th, 2009 at 11:19 am
Thank you for searching out this recipe for us. How nice to have a chef in the family
. The cauliflower looks wonderful and I can’t wait to give it a try. Have a great day.
October 9th, 2009 at 11:20 am
A friend taught us this technique years ago and it is the only way we eat cauliflower now! So yummy!
October 9th, 2009 at 12:00 pm
I have a thing for veggies, which is good b/c I don’t like fruit. I’ll have to try this recipe…thx!
Susan
October 9th, 2009 at 1:01 pm
I’ve never had cauliflower prepared this way. Definitely a “must try!”
Bill
October 9th, 2009 at 3:19 pm
Hmm, very nice, thank you. I discovered fairly recently that broccoli could be roasted, but had not thought of trying cauliflower.
October 9th, 2009 at 4:59 pm
Do you roast broccoli the same way? My aunt told me about roasting asparagus several years ago. My girls love to do that, so I need to tell them about roasting broccoli.
October 9th, 2009 at 6:03 pm
I, too, am crazy about the market. This past July I strolled with utter delight through Santa Barbara CA’s market.
Glad I found you blog. It’s fantastic!
blessings and have a wonderful weekend! lylah
October 10th, 2009 at 8:57 am
In the green market photo, in the last bin at the back, are some mini golden cauliflowers. I bought one and roasted it with this recipe yesterday. Then I proceeded to eat the whole thing! At least it wasn’t cookies, right?
Allison, broccoli has a huge amount of really thick fiber (one reason it’s good for us). I haven’t found it as successful as cauliflower roasted but I’d be interested in what Struggler does with it. Agree on asparagus — delicious in the oven.
October 10th, 2009 at 12:07 pm
Mmmm, looks delicious! I’m hosting a giveaway at my blog of genuine Cross Bottles valued at $175. It ends Monday, so hurry over. I think you’ll love them!
October 10th, 2009 at 10:38 pm
Cauliflower is one of my very favorites. We have it at least 2-3 times a week. I will have to try this!!
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