I roasted cauliflower for my daughter one day and she was delighted. She was not a fan of cauli, but eating it roasted was another experience. It changed her cauli-eating life.
Roasted cauliflower has a sweet, intense, nutty flavour.
This is the barest of recipes, to give you the gist of roasting cauliflower. And then you can play with it in any way that you like. Add toasted hazelnuts. Drizzle with pomegranate molasses. Throw tons of herbs at it. Roast garlic with it. Make a herb oil and drizzle over it. Eat hot. Cool it to room temperature and make a salad out of it. Add to pasta. Put it on a mezze or antipasto platter. Put in a tomato sauce. Or, eat it just as it is.
Are you after other Cauliflower recipes? Try Roasted Whole Cauliflower with Green Tahini Dressing, Aloo Gobi, Slow Cooked Cauliflower with Lime and Spices, and A Plate of Cauliflower.
I like to drizzle olive oil over the roasted Cauliflower, and dust with sumac and a sprinkling of salt. Delicious.
Cauliflower Roasted in Olive Oil
1 cauliflower, trimmed and cut into small florets
75 ml olive oil
sea salt and freshly ground black pepper, to taste
Preheat the oven to 180C. Place the cauliflower florets in a large roasting dish in a single layer and drizzle the olive oil over. Roast for 20 – 30 minutes or until golden brown and tender. Turn the pieces at least once.
Season well and serve hot or at room temperature.
recipe notes and alternatives
See the notes above the recipe for ideas on how to glam-up the roasted cauliflower.