Roasted Cauliflower

By , March 8, 2006 17:30

Who knew a boring food could be so much fun? This is the recipe that started it all. It’s as simple as it gets, healthy and delicious. What more do you want? I used to make cauliflower three or four times a year, now I make it two or three times a week. The most common way of preparing cauliflower is steaming it. Bland, bland, bland! I’ve sautéed cauliflower several times before with nothing notable to write about. Roasting is takes taste to a whole new level. Who knew cauliflower could be so crisp, fluffy and sweet?

Cauliflower - Whole

One head of cauliflower
¼ cup extra virgin olive oil
Coarse sea salt
Freshly ground black pepper
Dash of ground red cayenne pepper

Cauliflower - Sliced

Cauliflower - Cored

Heat oven to 475°. Wash and trim leaves and stem of the cauliflower. Chop entire head into ¼ inch pieces. Place in a large mixing bowl and drizzle on the olive oil. Season with salt, black pepper and red pepper. Stir well in the mixing bowl.

Cauliflower - Chopped

Cauliflower - pre-Seasoning

Spread the cauliflower evenly in a large casserole dish and place in the oven. Roast for fifteen minutes. Stir the pieces around so each side gets evenly browned. Stir again every five minutes. Usually this dish is done after 30 minutes. For me, the crispier the better!

Cauliflower - Mixed

Cauliflower - Finished

If you like this recipe, you can spice it up your own way the next time you make it. Try seasoning it with any sort of dried seasoning: oregano, Italian seasoning, thyme, rosemary … possibilities are endless.

I discovered this recipe when I was trying to cut back on starches. When the cauliflower prepared this way it takes on the texture of french fries. That’s why I like them crispy. Most of the time, the texture suits my french fry craving though the cauliflower tastes a whole lot better. Yankees suck!

5 Responses to “Roasted Cauliflower”

  1. thechippie says:

    So I roasted up some cauliflower tonight, expecting the World’s Best French Fry Replacement. What I got was so much more. Seriously, I added another five years to my marriage — at least. He was all like, “Expletive expletive expletive I love you and this expletive. Make it three times a week, please.” I’m telling everyone I know about this dish.

  2. Kalyn says:

    It does sound really wonderful.

  3. Stacey says:

    Honestly — what a shock!!! Roasted cauliflower tastes SOOOOO naughty and it’s so healthy! I had it several times in a Mediterranean restaurant where they used a lebanese spice called Sumac (?) and it was melt-in-your-mouth wonderful! I’m going to try to make my own tonight. I don’t think the spice makes much difference as it would be good with just olive oil, garlic,salt and pepper like most of the recipes recommend. HIGHLY RECOMMENDED!!!

  4. Kristina Camenos says:

    One word…….DELICIOUS!! I will definitely be adding this to my weekly menus. Amazing how many flavors pop out with just olive oil, salt, and pepper. This will be my new replacement for “snacking”. I could have eaten the whole thing all at once! Thanks!!

  5. Tiffanie says:

    This is fantastic! I made the “creamy” version of this today (with cream of chicken, curry, mayo) and it was delicious. Yours looks much healthier though… it’ll be on the menu this week!

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