How To Cook Cauliflower: {Easy Oven Roast}

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Cauliflower is a great side dish for meals that is many times served with heavy sauces and cheese…here’s a way you can lower the fat and calories to make it guilt-free…

Ingredients:

Serve Oven Roasted Cauliflower Alone Or With Other Vegetables For A Tasty (And Healthy) Side Dish

Serve Oven Roasted Cauliflower Alone Or With Other Vegetables For A Tasty (And Healthy) Side Dish

1 head of cauliflower
2 to 3 tablespoons of olive oil (depending on size of cauliflower head)
salt & pepper
Optional dressings and seasonings (see below)

Directions:

  1. Preheat oven to 450°F.
  2. Prepare head of cauliflower by removing leaves and breaking into small florets (trim longer stems for more even cooking) and then rinsing thoroughly with cool water. Drain well and pat dry.
  3. Mix together olive oil and seasonings then toss florets in the mixture to coat evenly.
  4. Arrange cauliflower in a baking sheet or roasting pan, single layer if possible (you can line pan with foil first for easier cleanup). Place in oven and cook until done (approximately 20 to 30 minutes). Turn once during cooking for an even roast.
  5. Remove from oven when fully cooked and serve immediately, the florets should be caramelized a bit around the edges and fork tender.

Topping & Seasoning Ideas:

  • Chili powder – mix in oil first
  • Cayenne pepper – mix in oil first
  • Parmesan cheese – freshly grated and sprinkled over cooked florets before serving
  • Lemon juice – freshly squeezed (add about 1/2 lemon to olive oil mix before tossing)
  • Kosher salt & freshly ground black pepper

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What Readers Are Saying:
3 Comments to “How To Cook Cauliflower: {Easy Oven Roast}”
  1. Cheryl says:

    This sounds like an easy, healthy recipe. I’m always looking for something different to make for dinner. Can’t wait to try this one!

  2. Amanda says:

    Is there any way I could do this with frozen cauliflower? I have some taking up space in my fridge. Sounds delicious!

  3. MSD says:

    Yes, you may use frozen cauliflower. Remember, the key to getting the great, crispy taste is for the vegie to be DRY. I’ve had great success taking the frozen cauliflower and letting it quickly soak in tepid water in the base of my salad spinner. Then, drain all water out of the main bowl put the cauliflower in the spinner basket, and spin it until there no longer is any H20 released.

    Other spices besides those mentioned above include: curry powder, or cilantro, cardomom, garlic powder, onion powder, toasted sesame seeds, or any combo…or just trial some various seasonings on your own.


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