This was an excellent recipe! The flavor is so amazing, and almost nutty. It has been compared to the flavor of popcorn, but I don’t know if I would go that far. What disappointed me about this recipe was the fact that I roasted an entire head of cauliflower, but when it was finished cooking I ended up with a cup and a half because roasting it shrinks the cauliflower. It’s well worth it, if it’s affordable, but if you need to feed more than three people, I would suggest roasting two heads of caulifour. Thank you for sharing this recipe Jules!! If you have a recipe you would like me to try or you would like to share email me at firstname.lastname@example.org
- 1 head cauliflower or equal amount of pre-cut commercially prepped cauliflower
- 4 tablespoons olive oil
- 1 teaspoon salt, to taste
- Preheat oven to 425 degrees.
- Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about half the size of a golf ball.
- In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
- Line a baking sheet with parchment then spread the cauliflower pieces on the sheet and roast for 1 hour
- Turn the cauliflower ever five minutes to insure it doesn’t burn. I set the clock on my microwave to make sure I wouldn’t forget.
- The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste.
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1 thought on “Roasted Cauliflower”
Interesting! I don't like shrinking veggies either. My favorite cauliflower recipe is to lightly steam it and then top with a mayo/dijon mix and some shredded cheese, then cook a bit longer in the microwave. It makes it a much heartier meal, and as long as I don't use too much mayo or cheese it's still healthy. Plus the kids will eat almost anything with cheese 🙂