When you roast cauliflower it softens without getting mushy, and the flavors become rich and robust. It’s currently my favorite vegetable to roast. I like to get the full heads of cauliflower because I find they keep in the refrigerator for quite a while, and I’m basically terrible at menu planning, but if you’re short on time or just not a fan of cutting up veggies then you’re welcome to grab the pre-cut kind in a bag. Just avoid frozen cauliflower because it doesn’t roast well. Great for soups and stir-frys, but not so much for roasting.
If you love healthy simple side dishes, be sure to check out these other yummy recipes:
- Fig & Blue Cheese Spinach Salad
- The Ultimate Loaded Burger Salad
- Easy Italian Antipasto Salad
- Weeknight Taco Salad
- Apple Blue Cheese & Walnut Salad
- Cranberry & Goat Cheese Steak Salad
- Balsamic Avocado & Blue Cheese Salad
Roasted Cauliflower Ingredients:
- Fresh cauliflower heads (or precut florets)
- Olive oil
- Seasoned salt
Roasted Cauliflower Directions:
- If you purchased a full head of cauliflower, carefully cut away the leaves and separate the florets into a colander.
- Rinse and drain florets, then spread on a large baking sheet.
- Drizzle lightly with olive oil and toss them around in the pan a bit so the oil is spread out.
- Sprinkle with seasoned salt and roast at 450 degrees for 10 minutes.
- Flip cauliflower with a spatula to make sure it’s not sticking, and roast 10 more minutes. Toss once more and go a final ten minutes (for a total of 30 minutes), until cauliflower is tanned nicely overall and a deep brown where it made contact with the pan’s surface.
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originally published 3.17.15