Roasted Cauliflower
If you have never tried roasting cauliflower before, be prepared for an incredible treat! Roasting removes cauliflower’s tangy overtones, imparting the most delectable sweet (and addicting) flavor, requiring nothing more than a light seasoning of coarse salt and pepper. One large head of roasted cauliflower “should” feed 3 to 4, but my husband and I love it so much, we fight each other for the last bite! Another great MPM Side Dish in a Flash...
Yield: 3 to 4 servings
Yield: 3 to 4 servings
Ingredients
- 1 large head cauliflower stem and outer leaves removed
- Olive oil spray
- About 4 teaspoons olive oil
- Coarse salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F. Lightly coat 2 baking sheets with sides with olive oil spray.
- Slice cauliflower vertically into about 1/4-inch wide pieces. (Some pieces will break and crumble while slicing.) Place slices (broken and whole) as well as all “crumbles” on baking sheets. Toss each pan of cauliflower with about 2 teaspoons oil and salt and pepper to taste.
- Roast for about 20 minutes or until cauliflower is tender and nicely browned, turning with a spatula half-way through. “Crumbles” will turn a darker brown and possibly even become crispy which are quite delicious!
Notes
Make Ahead and Storage Tips: cauliflower may be prepared for roasting up to 1 day ahead. Cover and refrigerate. Leftovers may be stored in the refrigerator for 2 days. Reheat at 300 degrees F uncovered for about 7 minutes or until hot. Freezing is not recommended.
Roasted Veggie Love! Don’t miss Potpourri of Roasted Vegetables, Roasted Butternuts ‘n Brussels and Roasted Apples, Onion ‘n Butternuts.
Favorite dishes featuring cauliflower: “Creamy” Broccoli 'n Cauliflower Soup, Shrimp-Cauliflower Fried “Rice” Bowls and Roasted Cauliflower.
