Roasted Cauliflower
I really like the spicy bite of raw cauliflower. The only form of cooked cauliflower I had ever eaten was over cooked, stinky mush. To say that I didn’t enjoy it would be an understatement. So to find a cooked cauliflower recipe that works for me was fantastic. Cauliflower is a pretty inexpensive vegetable and since I am not eating grains right now, eating lots of these kinds of veggies keeps the budget in check.
I came across the idea to roast cauliflower from reading several different cookbooks. There are endless options with this recipe. You can add any flavors you’d like to create something different every time.
This version is fairly basic, and lends itself well to Italian meals. This dish alongside a pasta sauce served over spaghetti squash is a great produce-centered, grain free meal.
Roasted Cauliflower
Ingredients
- 1 medium head of cauliflower, resulting in about 3 cups of florets
- 2 or more Tablespoons of real olive oil or ghee
- 1 or more teaspoons of sea salt
- 1/8 teaspoon red pepper flakes
- parmesan cheese for serving
Directions
- Preheat your oven to 425 degrees. Cut cauliflower into small florets about the size of your thumb. In a bowl toss the florets with olive oil, salt and red pepper flakes. Spread in one layer over one or two cookie sheets or a large sheet pan or pizza pan. It is important not to overcrowd the cauliflower, otherwise it can steam.
- Roast at 425 for 15-20Â minutes. Remove from the oven and rotate the florets to ensure even browning. Place cauliflower back in the oven. Continue to roast and turn the cauliflower in 10 minute increments until you are satisfied with it’s color. You want it dark brown on as many sides as possible. This ensures an almost french fry like quality.
- Grate parmesan cheese over the cauliflower and serve.
This post is a contribution to the In-Season Recipe Swap.
Oh, yum! I love cauliflower in most forms, but I’ve never tried it roasted. This looks and sounds delicious, and I bet it’s kid-friendly too! Thanks for the recipe!
I have to say, roasted cauli that is then “riced” makes the perfect no grain “rice” dish. I even ate it in gumbo Monday night, and you could barely taste the difference.
Since starting lowcarb last January, I have eaten things I NEVER thought I’d eat, like cauliflower. This veggie is now a staple in our house, and funny thing, even my kids like it. Well, one of them likes it, the other doesn’t know he’s eating it sometimes, like when I make it into a pizza dough.
I love your blog!
I love roasted broccoli, too. My frozen cauliflower doesn’t roast well so I’ll have to wait until summer for more of that yummy stuff!
This sounds absolutely delicious! I can’t wait to try it!
I’ve read about roasted cauliflower on a couple of blogs recently. I think I need to try this.
i’m going to try this. i’ve never had cauliflower that i actually like. good idea!!
Roasted Cauliflower is absolutely delicious! I’ll even make it as a snack sometimes, yum yum!
oooh, that sounds perfect!!I’m going to do this tomorrow! Isn’t it amazing how filling veggies can be?!?!?
I’m curious how your commenter above makes cauliflower pizza crust…..that would be a sneaky feat!
I feel like most vegetables do well roasting in an oven, particularly the less popular ones like cauliflower, broccoli, brussel sprouts and kale. Yum!
Carrie, I follow this recipe (http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold). I don’t measure anymore though. One package of frozen cauli to one package of mozzerella cheese with 3 eggs thrown in to keep it together. I spray the baking pan with pam and that’s it!
I love to make roasted cauliflower too… You can also add cloves of garlic in with the cauliflower while it’s roasting… they roast up too and get super sweet… great to smush on the cauliflower or bread w/dinner 🙂
Your recipe looks delicious!