Roasted Cauliflower
The best method for roasted cauliflower that will result in slightly caramelized, soft, irresistible results every time.
Servings: 4 servings
Calories: 258kcal
Ingredients
- 1 head cauliflower ,green leaves discarded, washed and cut into pieces
- 3 tablespoons olive oil
- Salt
Instructions
- Preheat oven to 375℉ and have a large baking pan or sheet ready. Line it with a piece of parchment if you wish. Place the cauliflower in a bowl and liberally coat it with olive oil and salt. Spread the cauliflower in the pan.
- Roast until cauliflower is soft and melty (and a little crispy, if you like), about 45 minutes to 1 hour.
Notes
- Spread out the cauliflower - If you pack the cauliflower in too close together there won't be enough room for air to circulate around the florets. What's the big deal? Actually, it's not a huge deal if you don't mind slightly soggy cauliflower. But to me, part of the appeal of roasted cauliflower is all of those yummy caramelized bits. So, space it out!
- Double the recipe - Easily make twice as much roasted cauliflower, just double the recipe.
- Line the pan - If you use a glass casserole or baking dish, you don't need to line it. But, if you use a baking sheet, like in these photos, it's best to line it with a piece of parchment paper so that the cauliflower doesn't burn and/or stick to the pan.
- Break it into different-sized pieces - I like all different sizes of cauliflower florets in my roasted cauliflower. This isn't one of those recipes where it's important that the cauliflower all cook at exactly the same rate. For example, the smaller bits of cauliflower will get more crispy while the larger pieces will soften but not get too crunchy. I love this mix of contrasting textures.
Nutrition
Calories: 258kcal | Carbohydrates: 14g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 87mg | Potassium: 860mg | Fiber: 6g | Sugar: 5g | Vitamin C: 139mg | Calcium: 63mg | Iron: 1mg