If you are trying to eat more vegetables without getting bored, I’m right there with you. Try my Oven Roasted Asparagus with Garlic, Parmesan, & Lemon, Haricot Verts with Dijon Vinaigrette, or Stir-Fried Baby Bok Choy!
Roasted Cauliflower Recipe
I share a lot a of dessert recipes here on the blog, but we always try to balance things out by eating healthy the majority of the time. And everybody knows one of the best ways to eat healthy is to make sure to include a vegetable with most meals. The problem for most people (myself included) is that vegetables can seem so boring! Too often they are bland and steamed to the point of being lifeless, limp things with no flavor or texture to enjoy. Which is why I love roasting veggies in the oven. It’s our favorite approach for making broccoli as well. Roasting vegetables usually unlocks a natural sweetness or nuttiness in a lot of veggies, which turns them from lackluster or even off-putting to being something craveworthy! Even with the simplest approach to seasoning of just a little olive oil, salt, and pepper. The edges get caramelized and the cauliflower has a wonderful al dente texture. Lest you think I’m overselling, even my eight-year-old recently told me that this roasted cauliflower is better than candy. And my husband, who otherwise hates cauliflower with a passion, likes to eat it this way. I can easily polish off a whole head of cauliflower all on my own if given the chance. Like when I make and photograph it while the kids are at school and husband is at work, which is exactly what happened here. Seriously, if you haven’t yet tried cauliflower that has been roasted in the oven, get thee to the kitchen!
How to Cut Cauliflower
The easiest way to cut a whole head of cauliflower is to start by placing it on a clean cutting board and using a large, sharp knife to slice it right down the center from the top of the white florets (the crown) through the thick stalk at the base of the cauliflower head. This gives a large flat surface area to the two halves that make for much safer and stable cutting from here on out. Lay each half head of cauliflower flat on the cutting board and slice it in half again to quarter the cauliflower head. Now cut the cauliflower core away by slicing each quarter head slightly on the diagonal. From here, it’s just a matter of cutting or breaking the cauliflower into florets that are roughly the same size for even roasting. If some of the florets are too large, cut them in half or quarters.
How to Roast Cauliflower
Health Benefits of Cauliflower
If you have ever wondered whether cauliflower is good for you, the answer is a resounding yes! It is low in calories and packed with fiber and vitamins. It’s actually considered a superfood by many.
Spicing Things Up: Simple Ways to Season Your Roasted Cauliflower
Cauliflower actually makes a really great blank canvas for adding flavors to change up your side dish and make it the perfect accompaniment to a meal. Here are some other options to change up my basic roasted cauliflower recipe so you will never get bored! Spicy Roasted Cauliflower: Toss the cauliflower florets with 4 cloves minced garlic, zest of 1 lemon, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ black pepper before transferring to the baking sheet and roasting. Curry Roasted Cauliflower: Sprinkle 1-2 teaspoons of curry powder over the cauliflower before roasting. I recommend starting with the lower amount and adding more if you think it’s necessary. Cajun Roasted Cauliflower: Sprinkle 1 teaspoon of cajun seasoning over the cauliflower before roasting. Same as with the curry roasted cauliflower, I suggest starting with the smaller amount of seasoning and then adding more to taste. Parmesan Roasted Cauliflower: Roast the cauliflower until almost tender, then sprinkle with ½ cup of freshly grated Parmesan cheese and roast another 3-4 minutes until the Parmesan has melted. You could even add a tablespoon of lemon juice and 2 cloves of garlic along with the Parmesan, which is the same approach I take with asparagus and broccoli. That combination never gets old for me! Herb Roasted Cauliflower: Sprinkle the cauliflower with 2 teaspoons (total) of your favorite dried herbs like basil, oregano, rosemary, and thyme before roasting. Roasted Cauliflower with Raisins and Pine Nuts: While the cauliflower is roasting, toast ¼ cup of pine nuts in a small skillet, then add ¼ cup of golden raisins and 2 tablespoons of olive oil. Remove from the heat and add to the roasted cauliflower once it is tender. I first had this version at one of my favorite restaurants in Half Moon Bay called Sam’s Chowder House and it’s one of my other favorites that I like to serve with seafood a lot.
More Roasted Cauliflower Recipes You’ll Love
Roasted Cauliflower Soup Smoky Cheddar Roasted Cauliflower Hummus Roasted Cauliflower Salad with Lemon Tahini Dressing Spicy Cauliflower Cheese Bites with Tahini Ranch Roasted Cauliflower and Garlic Pasta
More Vegetable Side Dishes To Try
Roasted Brussels Sprouts with Bacon and Apples Green Beans with Bacon & Pine Nuts Oven Roasted Barbecue Potato Wedges Italian Peas Recipe Traditional German Red Cabbage [Rotkohl]
Wisconsin Cauliflower Soup – Better Than Zupas!
Bacon Wrapped Green Bean Bundles
Stir-Fried Baby Bok Choy
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