4 Easy ways to make Roasted Cauliflower (Perfect for Snacks)

• Food: Roasted Cauliflower
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Have you ever tried cauliflower that has been roasted? Raw cauliflower doesn’t pique my interest.

Roasted cauliflower, on the other hand, is something I can eat right out of the pan, like French fries.

In the oven, raw cauliflower becomes golden, caramelized goodness. It makes a great snack when roasted with simply olive oil, salt, and pepper.

This recipe for roasted cauliflower is a great side dish for fall and winter meals.

Basic roasted cauliflower may also be used to bulk out and add a delicious roasted taste to other vegetarian meals, such as my lentil tacos and farro salad.

It’s mild enough that it doesn’t overpower other flavors, making it suitable for a wide range of cuisines.

As much as I enjoy plain roasted cauliflower, it’s the ideal vehicle for experimenting with new flavors. This week, I came up with three new taste combinations based on Italian, Mexican, and Indian cuisines.

I’m having trouble deciding which one I prefer! You’ll discover alternatives for plain roasted cauliflower as well as my easy tweaks in the recipe below.

Cauliflower Roasting Techniques

Here are a few easy ideas and techniques to help you make flawless roasted cauliflower.

Slice to get the flattest edges.

Cut the cauliflower into bite-sized pieces with plenty of flat edges for best results. The flat sides will rest flush against the pan, allowing the caramelization to take place. We want as much taste as possible from caramelization.

This is how you do it: To make a flat foundation, cut off the stem end of the cauliflower. Turn the cauliflower over on the chopping board so that the dome is facing up.

Cut it into four even wedges by slicing it downward. To get rid of the stiff, fibrous stem, just slice off the inner core portions. Then cut each piece in half to produce 1/2-inch broad slices.

Any florets that are glued together should be separated. It’ll all make sense as you go along—simple! it’s

Make sure the pan isn’t too full.

Cauliflower, like all vegetables, requires some area on the pan. Otherwise, the florets will emit so much steam that their edges will never crisp up. Using two pans, set on different racks near the center of the oven, is preferable to cramming too much into one pan.

Tip: My favorite large, rimmed baking sheet (also known as half-sheet pans, and here is an affiliate link) is this one.

Preheat the oven to 350°F and bake the cauliflower.

The temperature must be high enough to get crispy, golden edges. Not so high that the olive oil burns, resulting in a foul odor and taste. Preheat the oven to 425 degrees Fahrenheit.

Halfway through baking, turn the pan.

Halfway through baking, we’ll flip all of the pieces over to allow each side to caramelize. We want as much caramelization as possible, as I already stated.

Roast the cauliflower until it is golden brown.

Don’t stop cooking too soon, or you’ll miss out on some of the caramelization I’ve been mentioning. Roast until the undersides of the florets are deeply golden, with some brown patches on top.

Keep an eye on the cauliflower toward the end, as it will take between 25 and 35 minutes to cook.

Basic Roasted Cauliflower

“Basic” or plain roasted cauliflower is a really simple side dish that pairs well with virtually everything! Cauliflower has a more neutral flavor than most other vegetables, so it’s hard to go wrong with it.

Basic Roasted Cauliflower Recipes

Roasted cauliflower can also be added to a variety of major dishes to provide taste, texture, and nutrition. Here are a few suggestions:

• Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce are served on tacos.
• Risotto with Lemony Roasted Cauliflowers
• Salad dressings: Salad with Roasted Cauliflower with Farro, Feta, and Avocado
• When using whole grains: Roasted Cauliflower, Freekeh, and Garlicky Tahini Sauce Curried Coconut Quinoa and Greens with Roasted Cauliflower and Roasted Cauliflower, Freekeh, and Garlicky Tahini Sauce
• Baked Ziti with Roasted Vegetables and Roasted Veggie Enchilada Casserole are two casseroles to try.
• Even in soup: Creamy Roasted Cauliflower Soup with roasted cauliflower and a sprinkling of golden parmesan

Roasted Cauliflower in Italian Style

An enticing golden crust of Parmesan cheese is topped with fresh parsley, lemon zest, and red pepper flakes in this Italian-inspired variant. (By the way, Whole Foods carries vegetarian Parmesan in their 365 brands and Bel Gioso’s vegetarian variants.)

The Italian version was inspired by my cauliflower steaks with pasta marinara recipe; if you like it, you’ll love the cauliflower steaks.

Mexican roasted cauliflower dish

Cumin and chile powder are used in the Mexican-inspired variation, which is topped with toasted pepitas (also known as green pumpkin seeds).

When we toss the cauliflower halfway through, we’ll add raw pepitas to the pan so they toast but don’t burn. For the ultimate Mexican side dish for my vegetable enchiladas, garnish with cilantro and lime zest.

Indian Cauliflower Roasted

We’ll sprinkle the cauliflower with curry powder before roasting it, then top it with fresh cilantro and red pepper flakes for heat. This version will go great with the chickpea tikka masala recipe from my cookbook, Love Real Food (page 157).

Roasted Cauliflower

Time to Prepare: 10 minutes 30 minutes to cook 40-minute total time Serving: 4 servings

Learn how to roast cauliflower, as well as three tasty variations! This roasted cauliflower dish includes Italian, Mexican, and Indian-inspired variations. This recipe makes 4 servings of roasted cauliflower as a side dish.

INGREDIENTS

Basic roasted cauliflower

• 1 large head of cauliflower
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

• ¾ cup (about 1 ½ ounces) finely grated Parmesan
• 1 teaspoon finely chopped fresh Italian parsley, for garnish
• Finely grated lemon zest, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ cup raw pepitas (hulled pumpkin seeds)
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

• ½ teaspoon curry powder
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit and use parchment paper to line a big, rimmed baking sheet for easy cleanup.
2. To prepare the cauliflower, chop off the nubby base with a chef’s knife, then quarter it into four even wedges. Only the inner core regions should be cut away, leaving the remainder intact (see photo). Cut each piece into 12′′ wide slices, then break away any florets that are glued together with your fingers.
3. Sprinkle the salt and pepper over the cauliflower on the prepared baking sheet and drizzle with 2 tablespoons olive oil. Toss until the ingredients are equally distributed and the cauliflower is gently coated in oil, only adding more if needed.
4. If you’re cooking regular roasted cauliflower, spread the cauliflower out in a uniform layer and bake until golden brown on the edges, about 25 to 35 minutes, tossing halfway through.
5. Arrange the cauliflower in an equal layers and bake for 15 minutes if you’re doing the Italian version. Remove the cauliflower from the oven, stir it, and then top it with the Parmesan cheese (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake for another 10 to 20 minutes, or until the cauliflower is deeply brown on the edges. Parsley, lemon zest, and red pepper flakes should be sprinkled over the cauliflower (if used).
6. Sprinkle the cauliflower with cumin and chili powder and mix until thoroughly combined if making the Mexican variation. Bake for 15 minutes after arranging the cauliflower in a uniform layer. Remove the skillet from the oven, mix, and scatter the pepitas over the middle (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake for another 10 to 15 minutes, or until the cauliflower is deeply brown on the edges. Cilantro and lemon zest should be sprinkled over the cauliflower.
7. Sprinkle the cauliflower with curry powder and mix until thoroughly combined if making the Indian variation. Arrange the cauliflower in an equal layer on the baking sheet and bake for 25 to 35 minutes, tossing halfway through. Add cilantro and red pepper flakes to the cauliflower before serving (if using).

NOTES

TO MAKE IT DAIRY-FREE/VEGAN: Omit the Parmesan or top with vegan Parmesan after baking for an Italian twist. As written, all of the other versions are dairy-free.