Deliciously Simple: Oven-Roasted Cauliflower, a Recipe to Try
Posted October 23, 2023 by: Admin
When I was a child, I don’t recall ever tasting cauliflower. It’s incredible, but not a single cauliflower floret ever made it through our front door.
Fortunately, things have come a long way since then! I’ve explored all the ways to prepare it, and today, I’m sharing with you my favorite: a delightful recipe for oven-roasted cauliflower, perfect for a family dinner or gathering with friends.
Discover it below:
Today, cauliflower has become a regular in my refrigerator. So, I’ve searched for new ways to cook it to break away from the routine. Fortunately, there are many creative ways to prepare cauliflower, but my favorite recipe remains oven-roasted cauliflower.
Apparently, I’m not the only one who enjoys it, as even my 3-year-old daughter devoured half of this dish last night!
Here’s what you’ll need to prepare this roasted cauliflower:
Ingredients for 1 roasted cauliflower:
- 1 cauliflower head
- Olive oil or avocado oil
- Butter
- Chopped parsley
- Oven-safe dish
- Parchment paper
Instructions:
- Preheat your oven to 200°C (392°F).
- Cut off the cauliflower stem.
- Remove the toughest leaves and stalks without damaging the cauliflower.
- Rinse it quickly under running water.
- In a large pot of salted water, bring to a boil.
- Submerge the cauliflower in the boiling water.
- Cook for 6 minutes after it returns to a boil.
- Drain the cauliflower using a slotted spoon.
- Place it upside down in a colander and let it drain for 10 minutes.
- Transfer it to the oven-safe dish.
- Generously drizzle olive oil on top of the cauliflower. This is the key to achieving perfectly roasted cauliflower.
- Next, add salt (and pepper if you desire).
- Distribute the olive oil and salt evenly over the entire surface of the cauliflower using your hands.
- Place the cauliflower in an oven-safe dish and cover it with aluminum foil or parchment paper, making sure there are no holes.
- Cook the cauliflower in the oven for 40 to 50 minutes, depending on its size.
- To check if it’s done, insert a knife into it. If it goes in easily without resistance, it’s ready.
- Remove the aluminum foil and roast the cauliflower for 5 to 10 minutes to achieve a light browning. Watch it carefully to avoid burning, as the oven-safe dish retains heat even after the oven is turned off.
- Melt three tablespoons of butter and mix it with parsley.
- Pour this mixture over the cauliflower while it’s still hot. Add a bit of salt if needed after cutting the cauliflower.
Result: your roasted cauliflower is ready! Enjoy your meal! For me, it’s the best way to savor cauliflower. A friend even suggested cooking the cauliflower in a pressure cooker and then briefly roasting it in the oven to achieve a golden brown finish.
