Oven Roasted Cauliflower
I can’t believe that I had not yet shared a recipe for Oven Roasted Cauliflower. I was absolutely, positively convinced that I had.
But then the other day, I felt like whipping up a batch, so I decided to search for the recipe on my site (yeah, I do that sometimes) and was all mystified when I couldn’t find it. At first, I thought it probably wasn’t indexed properly, so I checked all my personal files and realized that I had plain and simple never actually written the recipe down and shared it.
This unfortunate situation demanded to be fixed, and the sooner the better. So I got right on it.
Seriously, if you’ve never had cauliflower this way, you have to give it a try, like right tonight if you can! I’m telling you, this method of cooking cauliflower simply makes it so good, so tasty, it’ll turn even the most reluctant cauliflower non-liker into a real believer. Its texture is soft, yet still somewhat crunchy, and even perhaps a tad chewy… as for its flavor, it’s tangy, smokey, nutty and buttery, all at once. Quite the party for your taste buds, let me tell you!
Plus, it’s so very easy to make, too; even easier than steaming, me thinks. And contrary to the latter method, oven roasting cauliflower will actually make your house smell good, as opposed to stinking it up!
Then, cut the cauliflower into medium-sized florets and place them in a large mixing bowl.
You’re looking at 2-3 bites per floret type of size, here. Not too small, not too big.
Next, we need to create a good flavor base for our cute little flower buds. Add some oil, mustard, vinegar, herbs and seasonings to a large glass measuring cup or some other kind of mixing bowl, preferably one that’s equipped with a pouring spout. Mix the ingredients with a whisk until they are well combined.
Don’t worry if the mixture kinda wants to split or separate a little bit. It won’t matter at all in a couple of minutes…
Just pour the sauce over the cauliflower and mix well with your hands or a large spoon (if like me you’d rather not get your hands dirty) until the florets are evenly coated.
Spread the cauliflower florets in a single layer across the prepared baking sheet, making sure there is plenty of room between the florets to allow air to circulate freely.
If air can’t get around the cauliflower, it will eventually cook, but it will steam more than it will actually roast and it won’t take that beautiful, distinctive dark golden brown coloration we’re after.
Bake the cauliflower in the oven for about 25 minutes, turning the florets once or twice during that time.
You’ll know the cauliflower is ready when the florets are fork tender and start to turn a beautiful dark golden brown around the edges. Remember, in this case, color equals flavor, so don’t be afraid to let that cauliflower get dark!
Once your cauliflower has reached the desired color and doneness, remove it from the oven. Carefully transfer it to a bowl, garnish with fresh chopped parsley and a dribble of extra-virgin olive oil, sprinkle with a little bit of salt and serve.
Cauliflower this good, you’re probably gonna want to eat like popcorn, so you better set that bowl down and walk away until everyone is seated and ready to eat, otherwise there is a very good chance that the fam will end up sitting themselves down to an empty bowl of Roasted Cauliflower
Oh, and for the record, oven roasted cauliflower is also excellent cold and makes an astounding base for a salad.
Or quick little munchie…
Oven Roasted Cauliflower
- Cut the cauliflower into medium-sized florets and place them in a large mixing bowl.
- Add the rest of the ingredients to a large glass measuring cup or other mixing bowl that’s equipped with a pouring spout and mix well with a whisk until well combined.
- Pour that sauce over the cauliflower and mix well with your hands or a large spoon until the florets are evenly coated.
- Spread the cauliflower in a single layer across the baking sheet, making sure there is plenty of room between the florets to allow air to circulate freely.
- Bake in the oven for about 25 minutes, turning the cauliflower once or twice during that time, until the florets are fork tender and start to turn dark brown on the edges. Remember in that case, color equals flavor, so don’t be afraid to let that cauliflower get dark.
- Once the cauliflower has reached the desired color and doneness, remove from the oven, transfer to a bowl, garnish with fresh chopped parsley and a dribble of extra-virgin olive oil, sprinkle with a little bit of salt and serve.
- This oven roasted cauliflower is also excellent cold and makes an excellent base for a salad.