I think I’ve mentioned a few times on this site how we love our vegetables roasted—it’s almost the only way we eat them. And anything can be roasted: onions, squash, peppers, green beans…the roasting process adds a touch of caramelization and brings out the natural sweetness in the vegetables so there is very little that needs to be added. Our latest love is roasted cauliflower. I fix it the same way as my roasted brussel sprouts, with a little less seasoning and no brown sugar.
Preaheat the oven to 450°, then wash and pat dry the head of cauliflower. Cut off the stem and leaves and chop it into smaller pieces. Pile all the pieces right in the middle of a large sheet pan and then drizzle olive oil, salt, pepper and a little cumin over the top. I like the cumin because it gives a little bit of a smoky, spicy flavor without any heat.
Spread out the cauliflower so that each piece has plenty of room. If you have too much on the pan when roasting any vegetables, they will steam instead of roast and the taste and texture just won’t be as good.
Pop the pan into the oven and roast for about 15 minutes. You don’t want the cauliflower to get mushy, just crisp-tender, but give it time to start turning brown. That’s where the goodness is.
- 1 head cauliflower
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- Preheat oven to 450.
- Cut stem and leaves from cauliflower and cut head into smaller pieces.
- Pile all the pieces in the middle of a sheet pan and drizzle with olive oil, salt, pepper and cumin.
- Using hands, thoroughly mix the cauliflower with the olive oil and then spread the pieces out over the pan.
- Roast for 15-20 minutes until turning brown and slightly tender.
- Serve immediately.