Roasted Cauliflower Recipe
While cauliflower has been enjoyed for centuries across Europe and Asia, roasting as a cooking method became more popular in the past few decades, as people began exploring new ways to prepare vegetables with minimal added fats. The Mediterranean diet, known for its emphasis on vegetables, likely played a role in popularizing roasted cauliflower, with Middle Eastern flavors such as cumin and tahini often added for extra depth.
Equipment
- Cutting board
- Knife
- Baking sheet
- Large bowl
- Parchment paper (optional, for easy cleanup)
Ingredients
- 1 medium head of cauliflower
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric
Instructions
- Preheat the OvenPreheat your oven to 425°F (220°C). This high temperature helps to caramelize the cauliflower, giving it a deliciously crispy texture on the outside while keeping it tender inside.
- Prepare the CauliflowerRemove the green leaves from the cauliflower head and cut it into bite-sized florets. Aim for similar-sized pieces to ensure even roasting.
- Season the CauliflowerIn a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. For extra flavor, add spices like garlic powder, smoked paprika, or turmeric. Mix until all pieces are evenly coated.
- Arrange on a Baking SheetLine a baking sheet with parchment paper for easier cleanup, then spread the cauliflower in a single layer on the sheet. Avoid overcrowding; this allows the cauliflower to roast rather than steam.
- Roast in the OvenPlace the baking sheet in the preheated oven and roast for 25–30 minutes, flipping halfway through. The cauliflower should be golden brown and slightly crispy around the edges.
- Serve and EnjoyRemove from the oven and let the cauliflower cool slightly before serving. You can garnish it with fresh herbs, a sprinkle of Parmesan cheese, or a drizzle of tahini for added flavor.