Perfectly Roasted Cauliflower: A Simple & Flavorful Recipe
Roasted cauliflower is something I prepare nearly every week. It’s really easy, nutritious, and tasty. The florets have a deep, nutty flavor and crisp, golden-brown edges when they are taken out of the oven. They may be eaten right from the baking sheet or added to a salad, pasta, or grain bowl. They’re also great as a side dish.
Below is my go-to recipe for roasted cauliflower, along with my greatest cooking techniques and tactics for consistently delicious results. I’ve also included some of my favorite roasted cauliflower recipes. Although this roasted vegetable is delicious on its own, it is enhanced with the addition of fresh herbs, lemon zest, or Parmesan cheese.
How to Easily Roast Cauliflower
Just four ingredients are needed to prepare this recipe: a head of cauliflower, olive oil, salt, and pepper.
Preheat the oven to 425°F to begin. A hot oven aids in the caramelization and crisping of the cauliflower florets while cooking, therefore don’t reduce the oven temperature any more. I suggest utilizing the convection setting if your oven has one! It will aid in the cauliflower’s lovely browning.
Next, chop the cauliflower into small pieces. You may chop the cauliflower with a knife if you’d like, but I like to smash with my hands. In any case, try your best to maintain uniformly sized cauliflower florets for even cooking.
Season the cauliflower after that. Add a generous amount of salt, pepper, and olive oil. Don’t cut corners! Roasted cauliflower gains a great deal of flavor from these basic ingredients.
After that, bake! Arrange the florets evenly on a parchment paper-lined, rimmed baking sheet.
Roast the cauliflower florets for 25 to 35 minutes, or until they are soft and have a golden color on the edges.
More Vegan Lunch That You Can Try
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