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Recipe

Basic Roasted Cauliflower

Scott Phillips

Servings: three to four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the cauliflower with olive oil and salt and pepper before roasting. Or toss the cauliflower with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Ingredients

  • 1 lb. cauliflower florets, trimmed and cut into 1- to 1-1/2 inch florets 
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Preparation

  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the cauliflower with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
  • Turn the cauliflower out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the cauliflower, stirring every 10 minutes, until it’s tender and lightly browned, 20 to 25 minutes total.
  • Return the cauliflower to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the cauliflower seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Reviews

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Reviews (5 reviews)

  • BwarengaGriggs | 10/24/2019

    I love it I love it I love it!))
    Try this recipe - Baked Cauliflower Buffalo Bites https://greenann.com/recipe/cauliflower-buffalo-bites/
    One of my favourite recipe!) Healthy and tasty!)

  • boober | 02/25/2013

    We're not vegetarians, but love most--not all--veggies. We've been on a kick lately to re-try some we either hadn't like before for whatever reason or that we simply overlook. Our mothers destroyed cauliflower by boiling it to death and serving it as a bland, mushy mess. I knew roasting was supposed to give it a nutty, sweet flavor, so we tried this super easy roast. In a word, delicious. I've now pre-roasted florets and added them to curry as well. We're sold!

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