Roasted Cauliflower
The ultimate comfort food, Roasted Cauliflower is crispy, flavorful, and easy to prepare. Perfect for a weeknight dinner or as a healthy side dish, this recipe will satisfy your cravings and impress your guests. Make it tonight!
Equipment
- Baking Sheet
- Oven
Ingredients
- 1 large head Cauliflower cut into bite-size florets, about 7-8 cups
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Yellow Curry Powder optional – see notes
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Garlic Powder
Instructions
- First, preheat your oven to 425 degrees Fahrenheit. This high heat is crucial for achieving that crispy texture. A hotter oven means better caramelization on the cauliflower. Make sure your oven is hot enough before you proceed.
- Next, take a baking sheet and line it with foil. This step makes for easy cleanup and prevents the cauliflower from sticking. Once lined, lightly spray the foil with cooking spray to ensure nothing sticks.
- Now, it’s time to prepare the cauliflower. Cut your cauliflower into bite-sized florets. Aim for uniform sizes so they cook evenly. Put the florets in a large bowl.
- Drizzle your olive oil over the florets. Use your hands to toss them until they’re evenly coated. This step is important; the oil helps to crisp up the cauliflower and enhances the flavor.
- Sprinkle the salt, pepper, garlic powder, and curry powder if you’re using it over the cauliflower. Toss everything together again to ensure all the florets are well-seasoned.
- Spread the seasoned florets out on the baking sheet in a single layer. This is crucial! Make sure the florets aren’t touching, as this will help them roast rather than steam.
- Now, pop the baking sheet into the preheated oven. Roast the cauliflower for 25 to 30 minutes. You’ll want to check on them halfway through; give them a good shake to promote even cooking.
- After about 25 minutes, the cauliflower should be fork-tender and have beautiful golden edges. If they’re not quite there, give them a few more minutes. It’s all about achieving that perfect roast!
- Once done, take the baking sheet out of the oven and let the cauliflower cool for a moment. It’s best served immediately while it’s still warm and crispy. Enjoy your delicious Roasted Cauliflower!
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Tip 2: Yes, you can freeze roasted cauliflower. Spread the cooled florets on a baking sheet and freeze until solid, then transfer to a freezer bag for up to three months.
- Tip 3: This dish pairs beautifully with grilled meats or as a topping for salads. Consider adding it to grain bowls for a nutritious boost.
- Tip 4: Don’t hesitate to try different seasonings! Cajun seasoning, smoked paprika, or herbs de Provence can bring new life to this dish.
- Tip 5: For the best experience, serve your Roasted Cauliflower right after it comes out of the oven; it’s at its crispiest and most flavorful.
- Tip 6: Experiment with other oils like avocado oil or sesame oil for unique flavors.