Roasted Cauliflower Recipes

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

SPICY ROASTED CAULIFLOWER RECIPE

Steps:

• Adjust the oven rack to the middle position, and preheat oven to 425°F. In a small bowl, add smoked paprika, turmeric, garlic powder salt and black pepper. Mix everything very well.
• Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.
• Roast for about 25-30 minutes or until the cauliflower is tender and golden brown. Garnish with fresh parsley. Enjoy!

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
• Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

BEST ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
• Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
• Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
• Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
• If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
• Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
• Serve the tahini sauce in a bowl on the side for dipping.

EASY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F.
• Rinse and dry cauliflower; break into small florets (Don't toss the stems. Instead, chop into small pieces).
• Add cauliflower, olive oil, salt and pepper to a bowl, and stir to evenly coat the cauliflower.
• Pour onto a roasting pan.
• Roast in the oven for 35 to 40 minutes, stirring and flipping cauliflower every 15 minutes.
• Cauliflower is done when it's lightly browned and fork tender.

ROASTED CAULIFLOWER

Steps:

• In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

OVEN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F.
• On a large baking sheet, drizzle the cauliflower florets with olive oil, then season with salt, pepper, and garlic powder (if desired). Toss to evenly coat, then spread in an even layer with cut sides down to maximize surface area for the cauliflower to caramelize.
• Bake for 20-30 minutes, just until tender and the edges are caramelized. The amount of time will depend largely on the size of your florets and how tender or al dente you prefer your cauliflower.