I’m a cauliflower lover and roasting is my favorite way to cook it. It’s crisp/tender, and the roasting really brings out the best in cauliflower. I’ll eat it just as is, on its own, dress it up for a fancier side or use it as a part of another recipe. Heck, I’ll eat it like some people eat popcorn!
Cauliflower roasts up so nicely without any oil at all and still manages to taste amazing. You can drizzle it with a little oil if you’d like but it’s perfectly good, although a little plain, just like this. A little smidge of melted butter when serving turns this into a lovely side.
Did you know how you cut cauliflower or broccoli can save on waste? Instead of slicing through the florets, put the tip of the knife through the stem portion only and slice through – the pieces of the “flower” will easily separate and leave very few crumbly bits behind.
Later in the week, I’ll post a couple of ways to use Oven Roasted Cauliflower, one an appetizer and the other a side, so stay tuned. In the meantime, try it, you’ll like it!
As far as shopping, cauliflower is sold by the head or by the pound. If you’re a cauliflower lover like I am, you’ll start to get a feel for which is the best way to buy it in your area. A medium head (about 6 – 7 inches across) runs about two pounds and will give about three cups of florets, according to the Produce Converter. And do always watch for cauliflower on sale; it keeps very well. If you’ve let it sit too long and see a dusting of discoloration, it can be trimmed off.
Oven Roasted Cauliflower
- 1 head cauliflower, cut into florets (about 8 cups)
- salt and freshly cracked black pepper, to taste
- butter. optional, for serving
Preheat the oven to 425 degrees F.
Spread the cauliflower on a baking sheet and season with salt and pepper. Roast in the oven, turning once with a spatula, until golden brown at the edges and cooked to desired tenderness, about 20 minutes.
If desired, drizzle with melted butter before serving.