Thursday, February 2, 2012

Roasted Cauliflower

About three years ago, I tried roasted cauliflower and developed a love (maybe an obsession)  for this fabulous vegetable.  If you haven't ever tried roasted cauliflower, I encourage to give it a try soon.   It's low in calories, high in vitamin C (an antioxidant),  contains anti-cancer photo-chemicals, a good amount of Vitamin B, and is a good source of several minerals (i.e. copper, magnesium, iron, calcium, etc.)  Boring stuff, but good to know.

**This is a kid and adult approved recipe at my house, and I never have leftovers.  You can use cauliflower as a potato replacement without feeling deprived, and without overloading on carbs.

About a week ago, I found a great deal on cauliflower  ($1 a pound) and made a batch.  Here's the recipe and pictures.


Fresh Cauliflower head(s)
Kosher Salt to taste (1 tsp or so)
Pepper to taste
*Shredded Parmesan Cheese (optional)


Preheat oven to 425 degrees.   While oven is heating, cut cauliflower into florets (pictures below show steps).  Once cauliflower is cut into florets, you can proceed in one of two ways (maybe more).

  1. Place some florets on a sheet pan, drizzle with EVOO (2 tbsp or so). Sprinkle with Kosher Salt to taste, and toss with a spatula so that cauliflower is just lightly coated (not drenched) in the oil. 
  2. Or, place florets in a large mixing bowl. Drizzle with EVOO (2 tbsp or so). Sprinkle with Kosher salt to taste, and gently toss so all pieces get lightly coated with oil (not drenched). 
*** Make sure florets have a little space between each piece so they will roast and not steam.  Place sheet pan in hot oven for about 20 minutes.  Check at 10 minutes and toss/turn pieces with spatula.  Cook until pieces are brown around the edges (to your liking) and tender when you bite.

If you want to impress guests or feel indulgent, you can sprinkle shredded parmesan cheese over the top.  Cheese is a divine addition, but the cauliflower is really wonderful without it.

Enjoy this wonderful vegetable. 

This is a huge and inexpensive cauliflower - 3 pounds for $3.00!!!!

Cut the cauliflower in half and then remove the core out and green leaves.

Once you cut out the core, it will be easier to cut into florets.

Keep cutting and trimming.

3 pounds cut into florets. What a pile!

Look for browning around the edges to your tastes.  I like lots of brown!!

Roasted cauliflower with a ribeye and pepper poppers --- Delicious!!!

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