I can’t believe it’s taken me this long to discover how delicious cauliflower tastes when roasted. Chinese cuisine doesn’t really use the oven, and thus I grew up eating food that was mostly stir fried, steamed, or boiled. Not that stir-fried cauliflower isn’t delicious. It is. And I absolutely love Chinese food.
But there’s something about the roasting process that especially brings out some amazing flavors in cauliflower that you don’t get from stir frying, steaming, or boiling.
And it’s so incredibly simple . . . and so delicious. There’s really no need for an actual recipe. Just preheat the oven to 400 degrees; toss together cauliflower florets with olive oil, salt, and pepper; and put everything in a single layer onto a baking tray. Roast at 400 degrees for 25-30 minutes. Check the florets halfway through and stir.
That’s it! And they will brown and look like this!!
Oh yum . . .
Finish the dish off by drizzling some white truffle oil on top. You can optionally add coarse sea salt (or normal salt) to taste. Oh yeah . .once you add the truffle oil, it’s hard to stop eating it.
The truffle oil really kicks this humble side dish up to another level. I recently brought this to a potluck and people gobbled it up. Yeah, they gobbled up the veggie dish. It was awesome.
Enjoy!
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Love cauliflower! This looks like a simple and easy recipe to fix, which is really important to me sometimes. 🙂 Yum!
Looks awesome!
LOVE roasted veggies! i think anything works 🙂 i just got some truffle oil for xmas, so I’ll have to give it a try next time I pick up cauliflower
After I tried roasting cauliflower, it immediately became the ONLY way I cook the cruciferous veggie. SO GOOD! The cauliflower gets even crispier if you cut it into slices rather than cut it into florets. I love the idea of finishing it off with a touch of truffle oil!
Lauren – thanks for the tip! I love that idea. I always loves the crispy edge, heh – even though it means you’re probably eating all the oil. Oh well! At least it’s good fat. 🙂
You know…come to think of it – I’ve never had roasted cauliflower. It’s always been raw, with some type of cheese or in a puree. It’s amazing how the simplest and most delicious techniques just pass your mind!
My recipes bookmarked is going overload (not that I’m complaining!)
This sounds delicious, I will have to try it. Mm… oil…is there anything it can’t improve?
This is an intriguing recipe. I love simple recipes that yield addictive results! Will be trying this one soon.
I always roast my broccoli and asparagus. I toss them in olive oil and a little salt and pepper and then roast them until they’re crispy. They have a wonderful nutty flavor and it’s the only way I can get my kids to eat them. I’ll have to get some truffle oil to try and roast some cauliflower, never tried it with either of those.
I always roast my broccoli and asparagus. I toss them in olive oil and a little salt and pepper and then roast them until they’re crispy. They have a wonderful nutty flavor and it’s the only way I can get my kids to eat them. I’ll have to get some truffle oil to try and roast some cauliflower, never tried it with either of those.
OMG that sounds delicious. I prefer a little more color on my roasted cauli but I wouldn’t want to overpower the truffle. I have to mention though, a little known fact– most truffle oil is synthetic!! (look it up on Wikipedia if you’re skeptical!) In this circumstance, truffle salt would work perfectly! Put the salt on afterward, of course to avoid overheating the truffle and losing flavor and aroma.
This is a wonderful way to enjoy such a healthy vegetable! Thanks for posting!
I agree about the flavor of roasted cauliflower. So delicious. I just want to add a twist to the baked version. I melt ghee in the pyrex and then shake a bit of curry powder seasoning. Really amazing.
Cool! I’ve seen curry often paired with cauliflower, probably because it works really well. Thanks for sharing!
I tried this last night and it was amazing. So simple, but so delicious. I sort of wished that I had done the whole cauliflower head and just eaten that for dinner. This will be making regular appearances in my kitchen.
I allways hated cauliflower, however I would try to cook it this way. Can we do the same cooking way with romanesca?