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Roasted Cauliflower by Vernalisa

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  • Roasted Cauliflower by Vernalisa

    Roasted Cauliflower

    Cauliflower can seem a bit bland when steamed or boiled, but roasting intensifies its sweetness and brings out a nutty flavor. Nothing could be simpler, and this technique works great with green beans, carrots, parsnips or sliced winter squash as well. Serves 4

    1 head fresh cauliflower, stemmed and cut into medium-sized (1-inch) florets
    2 tablespoons olive oil or truffle oil, or more to taste
    Freshly ground pepper
    Kosher or sea salt

    Position a rack in the lower third of the oven, and preheat to 400 F.

    Place the cauliflower florets in a large bowl and drizzle with the oil. Toss to coat all surfaces, adding more oil sparingly, only if needed. Spread the cauliflower onto a rimmed baking sheet and sprinkle liberally with pepper and salt.

    Transfer the pan to the oven and roast, turning the florets with a spatula every 10 minutes, until the cauliflower is fork tender and the florets have begun to caramelize in places, 25 to 35 minutes. Cooking times vary depending on the size of the florets. Remove the pan from the oven and serve immediately.
    Last edited by wishingstar; 07-07-2006, 07:54 PM.