Forget complicated recipes and fussy techniques; this whole roasted cauliflower recipe is your new go-to for a simple yet spectacular side dish. Using just a few pantry staples and one humble head of cauliflower, you’ll achieve perfectly tender florets with gloriously caramelized edges. This method is incredibly forgiving, working beautifully with both pristine and slightly imperfect cauliflowers – embrace the “ugly” produce! The result is a deliciously versatile dish that complements any meal, from hearty roasts to light salads.
This simple roasting technique unlocks the cauliflower's natural sweetness, creating a depth of flavor you won't find anywhere else. The recipe is incredibly adaptable, too; feel free to experiment with different herbs, spices, and even add other vegetables to the pan. Ready to transform your cauliflower game? Let's dive into the step-by-step process and discover how easy it is to achieve this restaurant-quality dish at home.
Tools Needed
- Pot
- Spider strainer
- Wire rack
- Baking sheet
- Basting brush
- Oven
Ingredients
- Cauliflower: 1 large
- Olive Oil: 3 tablespoons
- Salt
Step-by-Step Instructions
Step 1. Prepare the Cauliflower
- Select a large cauliflower. It's okay if it has some oxidation (brown spots from exposure to air); this recipe uses the whole cauliflower.
- Cut the base of the cauliflower so it sits flat on the baking sheet.
- Bring a pot of heavily salted water to a boil (salty like the sea).
- Place the whole cauliflower (stem-side up) in the boiling water and cook for 10-15 minutes, or until a fork easily pierces it.
- Remove the cauliflower using a spider strainer, letting excess water drip off. Place it on a wire rack to let steam evaporate for 30 minutes.
Step 2. Season and Oil the Cauliflower
- Once cooled to room temperature, brush 1 tablespoon of olive oil over the entire cauliflower, ensuring all areas are coated. Sprinkle generously with salt.
Step 3. Roast the Cauliflower
- Roast in a preheated oven at the highest temperature (450-550°F, depending on your oven) for 25-45 minutes, or until deeply golden brown and slightly charred.
Step 4. Serve
- Let it cool slightly before moving. Drizzle the remaining olive oil over the top and serve warm or cold.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Don't worry about brown spots on the cauliflower; they are perfectly edible.
- The leaves are also edible and taste like cabbage.
- Heavily salting the boiling water seasons the cauliflower and counteracts bitterness.
- Allowing the steam to evaporate completely prevents a mushy texture.
- Using a pastry brush helps coat the cauliflower evenly with oil.
- A good quality olive oil enhances the final flavor.
Nutrition
- N/A
FAQs
1. Can I use frozen cauliflower?
It's best to use fresh cauliflower for this recipe. Frozen cauliflower tends to become watery when roasted.
2. How do I know when the cauliflower is done?
The cauliflower is done when it's tender and slightly browned on the edges, about 30-40 minutes depending on your oven.
3. What can I do with leftover roasted cauliflower?
Leftover roasted cauliflower is delicious added to salads, grain bowls, or even as a topping for pizza!
Roasting a whole cauliflower is surprisingly simple and yields incredibly flavorful results. This recipe proves that even "ugly" produce can create a stunning and delicious dish, perfect for weeknight dinners or special occasions. Enjoy the satisfying crunch and sweet caramelization of your perfectly roasted cauliflower!