Roasted Cauliflower Recipe
Roasted cauliflower can be served warm as a side dish, or at room temperature as an appetizer. Many people enjoy sprinkling roasted garlic with a quality aged vinegar or Italian dressing. Leftover florets are also great pickled in brine or added to salads the following day.
Ingredients
- 1 head of fresh cauliflower, or bagged frozen cauliflower
- 4 tablespoons of extra virgin olive oil
- salt and pepper, to taste
- Optional ingredients: Vinegar, Italian Dressing, fresh or dried herbs
Instructions
- Select a fresh head of cauliflower, looking for a clean crown and leaves. Estimate approximately ¼ pound (approximately 115 grams) per person.
- Preheat your oven to 375 degrees F (190 degrees centigrade).
- Wash the fresh cauliflower head thoroughly in cold water, and pat dry with paper towels or a clean tea towel. If using frozen cauliflower for the recipe, allow it to come to room temperature, or rinse with warm water (for best results, do not defrost frozen cauliflower in the microwave)
- Slice the fresh cauliflower into approximately ¼” (.6 cm) slices, or break florets apart by hand to desired size and consistency.
- Place cauliflower into a large mixing bowl, and coat with olive oil.Season with salt and pepper to taste until evenly coated. Feel free also to experiment by adding rosemary or your favorite herbs.
- Arrange pieces evenly on a greased cookie sheet or roasting pan, and drizzle with the leftover oil and seasonings in the mixing bowl.
- Bake for 25 to 30 minutes, turning once approximately halfway through cooking, until your cauliflower florets are caramelized around the edges and tender in the center.
- Allow to rest for 2-5 minutes before serving.
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