Cauliflower is one of the most versatile vegetables – you can eat it raw, steam, boil, mash, fry or roast. Roasting the cauliflower is easy, cut the florets into bite-sized pieces (the smaller you cut them, the faster they cook), toss with olive oil.
Roast the cauliflower for 30-40 minutes. They’ll get slightly browned at the bits, and transform into a nutty, earthy vegetable that even the pickiest of eaters will like.
I like to top the roasted cauliflower with a snow of grated parmesan cheese.
Roasted Cauliflower Recipe
This same recipe can be used for broccoli as well, though broccoli cooks a little faster than cauliflower.The smaller the florets you cut, the faster the cauliflower cooks. I try to cut them the size little larger than a quarter.
Ingredients
- 1 head of cauliflower
- 2 tablespoons olive oil
- grated parmesan cheese
Instructions
- Preheat oven 375F.
- Cut cauliflower into small, evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 25-35 minutes until tops are a little golden brown and florets are soft. Check to make sure the cauliflower are cooked through. Remove from oven and top the roasted cauliflower with grated parmesan.
Tried this recipe?Let us know how it was!
Perhaps more side recipes?
Roasted Cauliflower with Bacon and Garlic Recipe
The Pioneer Woman’s Buttermilk Biscuits Recipe
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Cauliflower is very easily available vegetable in any grocery store here in US.So i want to try as many diff tasty recipes as possible.I roast many vegetables.I love them.But i never tried with cauliflower.will defnetly try this recipe.Picture looks very tempting.Visit my blog for indian versions of cauliflower recipes.Thank you.
my kids loved it! wolfed it down and left not a morsel for me!
I have fallen in love with ROASTED vegetables this spring/summer, and can’t get enough! This simple preparation method described works well for ANY veggie…beets, sliced into 1/8″ pieces, cauliflower florets, turnips and radishes quartered into bite size chunks…no matter what you use, toss liberaly in virgin olive oil, then sprinkle with sea salt, and freshly ground black pepper…cook at 375 to 400, from 15 to 30 minutes (all depends on thickness and quantity)…practice makes PERFECT!…the roasting enahnces the flavours and brings out some of the natural sugars…DELICIOUS!
Jaden
Yes cauliflower is more than a boring veggie, but Indian cuisine has some very good techniques to make the veggie happily edible. I shall be posting some very soon on my blog. My blog is not 1% as good as yours so if you ever visit there, just close your eyes & go right to recipes, just dont look here & there.
BTW, your version is excellent too, & I am gonna be trying it.