If you are growing tired of eating your cauliflower raw, steamed, or as “faux mashed potatoes”, roasting is my favorite way to prepare a head of cauliflower and have it completely devoured and the platter scraped clean. Even my aunt who was not a fan of cauliflower said that it was the best she had eaten, and it just may have changed her mind about avoiding this cruciferous crown of white . That’s high praise y’all and means you need to give this recipe a try!
If you have not learned how to roast vegetables, you have been missing out on amazing flavor and sweetness that can only be achieved by this cooking method! Roasting will turn regular old russet potatoes into tasty spuds, sweet potatoes into candy, brussel sprouts into the most crisp and amazing vegetable on the planet, and regular old unappealing cauliflower into something you won’t want to stop eating…
And no, I’m not kidding about the food fights over the roasted veggies in my house! I roasted a whole entire head of cauliflower tonight and I’m having to exercise self control to keep myself from slowly eating away at my husbands portion that awaits his return from work. Yeah, I’m just a crazy beast when it comes to roasted vegetables, and you won’t understand it until you give this Roasted Cauliflower a try for yourself..
I had the pleasure of preparing this cauliflower recipe while out visiting with my mom’s side of the family at their farm in Minnesota. Our two heads of cauliflower were hand picked by the neighbor from his garden and then were prepared and feasted on within hours of their picking. Talk about delicious and really getting to know your local farmer! And get a look at my little farmer boy below! Isn’t he just the cutest thing ever? 😉
First, preheat your oven to 375 degrees. While the oven heats up, wash and pat dry one whole head of cauliflower. Something about this size would do nicely… 😉
Cut the cauliflower stem off and cut the cauliflower into pieces similar in size to the photo below. I tried to cut mine into pretty consistent pieces, but some variation in size won’t make a big difference, so don’t be OCD about this, it’s very forgiving. Place the cauliflower onto a large parchment lined baking sheet, or a pan like I have pictured below that is large and oven safe. Drizzle a generous amount of oil over the top (I like avocado oil) and sprinkle it with some salt, pepper, and garlic powder (optional). Give it a good toss together to combine the oil and seasonings.
Pop it into the oven and after about 30-40 minutes it will come out crisp, tender, and utterly delicious. If it isn’t browned or crisp enough for your liking, turn your oven on the “Broil” setting and place the pan of cauliflower on a rack near the top and broil for 3-5 minutes. Don’t walk away from the oven! Watch it closely to ensure that it doesn’t over brown or burn. Reduce the broiler temperature and amount of time under the broiler if necessary to achieve your desired level of doneness.
Look at those crisp and delicious caramelized pieces! I eat mine just like this and it is absolutely divine! You can also experiment with adding fresh or dried herbs to it and even sprinkling it with fresh Parmesan cheese in the final minutes of cooking. This roasted cauliflower topped with cheese (and maybe some crumbled bacon?) would have even the pickiest “I hate vegetables” kid or adult begging for more!
Yum! It’s time to go make yourself some and let me know what you think!!