Roasted Cauliflower
Roasted cauliflower, it turns out, is one of the most universal vegetables out there. Who knew, right? I have a large extended family, and I make this almost every time we get together. It gets devoured every time. Kids who are indifferent to vegetables, kids who hate vegetables, adults who love vegetables…you name it, they all line up to pile their plates high with roasted cauliflower. The last time I made it for them I roasted four heads of cauliflower and it still wasn’t enough! Kids were coming back for seconds and they were disappointed that it was gone. Wild!
This preparation is so easy and it’s extremely versatile because you can season it differently and it still pairs perfectly with whatever you’re serving as an entree. Plus, leftovers (if you’re lucky enough to have any) can be made into a cauliflower puree or a velvety cauliflower soup. With just a few tips, you’ll soon be on your way to making this easy crowd pleaser.
First, let’s talk about how to cut a cauliflower, which some people feel a little overwhelmed by.
Look for a head of cauliflower that is white with no brown or black spots. If there are just a few spots they can be cut out. Wash the cauliflower and pat dry with a towel or paper towel.
Flip the head of cauliflower over and make cuts all the way around the core, angling the knife so the stem will be cone shaped.
Remove and discard the core and any remaining leaves.
Turn the head of cauliflower back over and begin slicing into strips that are 1 1/2” - 2” wide.
Continue slicing until you have cut it all.
Now take each slice and divide it into florets that are approximately the same size.
You can also do this by just dividing the florets without slicing it first. But I find that the slices give you a nice, flat piece which makes it so the cauliflower has more roasted deliciousness because more of it touches the pan. It also makes the florets easier to flip over.
Time for roasting! Preheat the oven to 425 degrees. In the meantime, spread the cauliflower on a sheet pan in a single layer. drizzle with olive oil and season as desired. Mix with a spoon or your hands to ensure even coating.
I start with a base of salt, pepper, and garlic powder (I actually just use The Blend made by Kinder’s). Often I serve it with just that seasoning, but sometimes I also add curry powder if we’re having Indian food or Italian Seasoning if we’re eating Italian.
Bake for 10 minutes, then flip pieces over. You don’t need to get too precise here, just generally try to flip as much of it as you can. We’re just trying to get as many sides touching the pan so they get carmelized and crispy. Bake for another 10-15 minutes.
Roasted Cauliflower
Ingredients
- 1 head cauliflower
- olive oil
- salt
- pepper
- garlic powder
- other seasonings (if desired)
Instructions
- Preheat oven to 425 degrees.
- Cut cauliflower into slices, then into florets.
- Spread cauliflower on sheet pan, drizzle with olive oil and sprinkle with chosen seasoning. Mix to coat evenly.
- Bake for 10 minutes, then flip pieces over (you don't have to be too precise here, just try to get most of the pieces flipped over).
- Bake for an additional 10-15 minutes.
- Serve and be amazed (seriously!) at how much people love it.