Sunday, October 17, 2010

Roasted Cauliflower

Roasted cauliflower rocks.

Nutty, a little crispy, garlicky and salty, these nuggets of flavor are just as addictive as potato chips.  Except they are good for you.  And they are diet-friendly to anyone avoiding carbs, gluten, and sugar.

Everyone who tries this recipe loves it. 

I make roasted cauliflower in the simplest of ways: slice florets, toss with olive oil and minced garlic, generously salt with kosher salt (don't be shy -- think potato chip salty), and add a little ground pepper.  The spices and flavors you could use are as endless as your imagination, however, as cauliflower is a good foil for just about anything.

I usually cook the cauliflower around 450 degrees for 20 minutes or more, flipping them so they brown on both sides.  You can cook them longer so they get really browned and crispy -- they're really yummy when they're almost charred and cooked until most of the moisture is out of the cauliflower.  The ones pictured here haven't been cooked to that point.  You can cook them at a lower heat and then brown them under the broiler.  You can cook them until they're well-browned, but if they're not tender and you can't stick a fork through them, turn down the heat and let them finish.  This is what I love about cooking vs. baking.

If you've never tried roasted cauliflower, give 'em a whirl.  You'll be pleasantly surprised, particularly if you're not a big fan of cauliflower like myself.

Roasted Cauliflower

1 head cauliflower
A few tbs. olive oil
2-3 cloves garlic, minced
Kosher salt
Freshly ground pepper

Preheat the oven to 450 degrees.

Separate the head into florets and cut the florets into thinner pieces.  You can cut them as thick or thin as you like -- you'll just have to adjust the cooking time as the thicker they are, the longer they will take to brown and vice versa.

I like to put the cut florets into a big bowl, so I can toss the cauliflower well with olive, garlic, kosher salt, and pepper.  I use my hands to toss the cauliflower, so I know everything is well-coated and the garlic is distributed.  Then I put the cauliflower onto a Silpat-covered baking sheet.  The other way to do it is to to put the cauliflower onto the baking sheet, generously drizzle with olive oil, kosher salt, pepper, and garlic, and mix it around directly on the baking sheet. Your choice.

Put the baking sheet into the oven and after 10 minutes, flip the cauliflower over, turning occasionally from there on in.  If after 20 minutes, the cauliflower is browned to your liking, take it out.  If you want to cook the cauliflower longer, go ahead.  They're really yummy when they're browned and almost charred.



La Table De Nana said...

Roasted always has a kick of it's own:)

Melanie said...

Oh, thank you for reminding me that I love roasted cauliflower! I'll definitely be making it again this week.

zurin said...

You make cauliflowers sound sooo good. I will definitely be trying this Ninette!

jacqui | happyjackeats said...

mmm...i love roasted cauliflower! this reminds me that i haven't had some in a while...i'm adding cauliflower to this week's grocery list! :)

Joy said...

Hmmm I love this idea. maybe I could get my daughter to eat her veggies.

pigpigscorner said...

Roasted veg is always enjoyable. Have to try with cauliflower next time!

Anonymous said...

Love this simple yet delicious cauliflower dish! How are you, Ninette? It's been a while since you visited Sydney :)

Rivki Locker said...

Roasting works miracles on so many veggies. Can't wait to try this one!

Aggie said...

I agree roasted cauliflower does rock. It's the only way I really like it!