Toasty Roasted Cauliflower

Roasted Cauliflower

Happy new year!  Yeah, I’m about a month late with the well-wishes, but one of our New Year’s Resolutions here at Casa Sass is to cook more and eat even better, and continue to support local food sources.  And, write more.  Because I actually love to do this, and it keeps getting pushed to the bottom of my “to-do” list by Big Important Life Things.  Time to make our food conversation a Big Important Life Thing.  Let’s start with roasted cauliflower!

OK so, that’s our preamble.  Here’s the nitty gritty:  roasted cauliflower is abso-freaking-lutely DELICIOUS, and if you have not yet tried it, you’re just going to have to.  It’s easy, comforting, roasty-toasty, vegan, gluten-free, low-carb, low-fat, paleo, diabetic-friendly, and probably [fill in the blank of whatever dietary restrictions you might have, here].  It is also SUPER full of healthy dietary fiber, packed with potassium, bursting with Vitamin B-6, and one head of cauliflower provides 472% of the day’s necessary Vitamin C.  That’s not a typo.

Did I mention an entire head of cauliflower is about 140 calories?  Yeah.

Cauliflower is a superfood.  Superfoods should be given the opportunity to rise above the boiled-veggie treatment, and be able to revel in the delicious browned roasting treatment.  Brown means things are happening.  Brown means flavors are changing.  Brown means flavors are CONCENTRATING!  Browning gives us texture, flavor, and that awesome, comforting feeling that you can’t get from steamed peas or boiled carrots.  Or steamed or boiled cauliflower.

You can basically flavor your roasted cauliflower with anything you like.  Typically, I use a combination of salt, pepper, garlic, onion powder, and then the herbs of whatever cuisine I’m feeling.  Mexican?  How about a little cumin!  Italian?  Oregano and basil, please.  Indian?  Cauliflower and curry were made for each other.  We’ve done it with a bunch of different flavor profiles, and we have not yet gone wrong.  The spices I used in the making of this particular day’s cauliflower were Fox Point (freeze-dried shallots, chives, garlic, onion and green peppercorns) and Berbere seasoning (cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander) from my favorite spice place, Penzey’s.  I highly recommend them for really cool spice blends.  This particular combo was really awesome, and was absolutely delicious with some roasted chicken.

Roasting all KINDS of vegetables is awesome, and it really does concentrate their flavor and lend a delicious nuttiness to almost all of them.  Think about the difference between a boiled potato and a roasted one, that texture difference, the warmth, all those things that make us want to shove them in our face with delight.  This is what roasting does!  Play with other veggies and let me know how it works out for you, but seriously — if you are not allergic to cauliflower, do yourself and those who eat your food a favor, and ROAST. IT. UP.

Here’s how!

 

PS:  This particular recipe fell into our rotation at Casa Sass after finding a 2.5 -pound head of cauliflower from a local farmer, recently at the winter Farmer’s Market.  It’s such a great time of year for leafy greens, cruciferous veggies like cabbage, broccoli, and cauliflower, and do NOT forget stuff like yummy winter squash.  When’s the last time you were at a farmer’s market?  Go!  Go!

Toasty Roasted Cauliflower
Print Recipe
A simple, delicious treatment for a super-versatile vegetable, roasted cauliflower. This recipe is vitamin-packed, gluten free, low-carb, diabetic friendly, AND can be easily and deliciously prepared vegan, vegetarian, and paleo -- and so delicious you won't even be thinking about those restrictions.
Servings Prep Time
6 15
Cook Time
30-45 minutes
Servings Prep Time
6 15
Cook Time
30-45 minutes
Toasty Roasted Cauliflower
Print Recipe
A simple, delicious treatment for a super-versatile vegetable, roasted cauliflower. This recipe is vitamin-packed, gluten free, low-carb, diabetic friendly, AND can be easily and deliciously prepared vegan, vegetarian, and paleo -- and so delicious you won't even be thinking about those restrictions.
Servings Prep Time
6 15
Cook Time
30-45 minutes
Servings Prep Time
6 15
Cook Time
30-45 minutes
Ingredients
Servings:
Instructions
  1. Gather your ingredients. Preheat the oven to 425 degrees, and if you're using butter, carefully melt it in the microwave.
    roasted cauliflower
  2. Using a sharp paring knife, start removing florets of the cauliflower from the head. Try to keep them uniform size, about as big as a golf ball.
    roasted cauliflower
  3. Once you have all the florets separated, put the oil and the melted butter together in the bottom of a large bowl, and put the cauliflower florets in the bowl over top of it.
    roasted cauliflower
  4. Toss the florets in the oil/butter, then when they are partially coated, sprinkle them with your choice of seasonings and the grated cheese, if you're feeling adventurous! Then, toss to combine so all the florets have the same amount of seasonings on them. I just get in there with my hands and a couple of gloves and go to town!
    roasted cauliflower
  5. Once they're all happy and coated, put them in a single layer on a large cookie sheet or other lidless pan. I've done this in a cast iron skillet, on a cookie sheet, and today I'm using a large enameled iron brasier.
    roasted cauliflower
  6. When your oven is preheated, put your pan of cauliflower on the middle rack and roast until they are tender but not mushy. This should take 30-40 minutes. They will become browned, and you'll have a wonderful roasty smell coming from your kitchen. Remove them from the oven and serve immediately. They make a great side dish for just about anything.
    roasted cauliflower
Recipe Notes

This is a fantastic and versatile side dish that works well for picky eaters, people on restrictive diets, or even just people who are trying to add more fresh vegetables into their meals.  I served this as a side dish at our big holiday meal, with prime rib and all the fixings.  We had potatoes and corn left, but the cauliflower disappeared.  Even the kids at the table loved it.

I hope this makes your tummy as happy as it makes ours!

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1 comment

  1. This looks amazing! I only ever cook mine one way lol. Will totally do this for dinner tonight!

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