Cauliflower. What a misunderstood vegetable. It’s most frequently served raw with dip or smothered with cheese sauce. In fact, if that’s the only way you usually eat your cauliflower you may feel pretty indifferent about the vegetable. I know I always did, until I discovered the beauty of roasted cauliflower. This easy technique will help get you started, but the mild flavor of cauliflower make it a great canvas for creativity in the kitchen.
Basic Roasted Cauliflower
Preheat oven to 450 degrees.
Chop cauliflower coarsely or divide into florets (for a finer presentation). Make sure to dry the florets well after rinsing.
Toss with olive oil (about 2 tablespoons for a full head of cauliflower) and season generously with salt and pepper.
Roast for about 30 minutes (stir halfway through) or until it has reached your desired level of caramelization.
Enjoy as is, or try one of these suggested toppings.
– Lightly sprinkle with Parmesan
– Toss in a bit of sriracha for a kick
– Drizzle lightly with black truffle oil
– Garnish with finely chopped fresh herbs