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Mar 7, 2010 08:00 AM

OMG- Roasted Cauliflower

This is so good! Why haven't I tried this before now? I think I can eat the whole pan. Roasted really makes it have a different taste from eating it raw or in a gratin. Gonna have to go back to the store for another head of cauliflower.

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  1. I KNOW!! :)) Isn't it crazy great??

    1. So, how did you make it? We make a cauliflower soup but steam the cauliflower, this sounds like it would be even better. Thanks in advance for the directions

      6 Replies
      1. re: jnk

        Don't know about the OP, but I coat the florets with olive oil (hands work best if you don't mind getting them all oily), sprinkle with kosher or sea salt, and spread out on a baking sheet. Roast at 425 for about 25 minutes, turning once about halfway through as the side facing the pan will brown faster. Give a taste when they start looking pretty. Raise the heat a bit if they seem to be getting tender before they brown. Can't really go wrong.

        Also, mushroom caps tend to take about the same amount of time, and the two make a rockin' pairing either as a side or as a first course on some lightly dressed greens---especially if finished with a drizzle of fruity olive oil or a nice nut or truffle oil.

        1. re: eight_inch_pestle

          Yes that is what I did too. I added some Parmesan cheese after it came out of the oven. So good...

          1. re: eight_inch_pestle

            Just a recommendation...I've found that if you cut the cauliflower head into 1/4 to 1/2 inch slices, instead of florets, you get more surface in contact with your pan, which gives more browning and flavor.

            1. re: QueenB

              Oh my, all of this sounds so good. I'm going to have to run out and buy some cauliflower now! Thank you all for the recommendations!

              1. re: QueenB

                I like it sliced, too, for more browning (and so much easier than cutting into florets). And, it's great with different spices and condiments--from curry to dijon mustard to cumin... I add it to salads, too. It's one vegetable my kids fight over. Or, to add color, broccoflower works just as well.

                1. re: QueenB

                  Great recommendation, QueenB. I do this sometimes as well with both broccoli and cauliflower. Figured it out after one too many sauteed broccoli dishes where the base of the stems and side of the florets browned while the top of the stem stayed undercooked (altho partially covering helps that too).

            2. Mmm I know so good.

              I made aloo gobi from Smitten kitchen last week and followed her suggestion to roast the cauliflower with cumin where it would normally be fried - great flavours. I added some fresh tomato and lemon juice to the mix but can really recommend this dish.

              Also see her cauliflower tart posted recently, I used the idea but made a frittata (trying to cut carbs) and it was scrummy.

              1 Reply
              1. re: kookiegoddess

                Roasted with olive oil, cumin & curry powder and I'm so there! Leftovers we stuffed inside chicken breasts and served with Indian butter sauce and I was queen of the kitchen that night.

              2. jfood had the pleasure of eating an incredible gnocchi dish in MSP which also had slivered roasted cauliflower. Unbelievable flavors.

                1. Ina Garten of Barefoot Contesa fame is famous for oven roasting veggies drizzled with olive oil. I tried her recipe for oven roasted Brussels sprouts. Freakin' amazing taste! Great with my GFG garlic powder encrusted steak!

                  2 Replies
                  1. re: crt

                    agreed i make this 3x a week- hubby loves sprouts this way!!! and they are sooo healthy

                    1. re: crt

                      Oh yes! Those sprouts are amazing.