A whole Roasted Cauliflower is a thing of beauty! Can anyone resist digging into that crisp outside and discovering the soft mellow flavors within? Don’t be surprised if you only get 2-3 intact slices from a large cauliflower. You can arrange the pieces that separate into a slice or serve them loose. They will still be delicious. What you see most often in the market is white cauliflower. Guess what-cauliflower can also be purple, orange and green. Lining up a few roasted cauliflowers of different colors makes a great presentation. Even if you separate them into clusters, the melange of colors looks great on a platter.
I used to parboil the cauliflower before seasoning it and roasting it. You remove some of the cabbage odor this way and cut down on the roasting time. On the other hand, you have to lift the cauliflower out of boiling water, drain it and then season and roast. I much prefer making Roasted Cauliflower using the method below. Season, roast and serve!
For another recipe using cauliflower, click on the link: Farfalle with Roasted Cauliflower
Prep time: 15 minutes
Roasted Cauliflower
By Published: April 11, 2019
Yield:
- 2-3 slices + extra pieces (3-4 Servings)
Ingredients
- 1 2.5 pound white cauliflower
- 1/3 cup olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon herbes de provence/fines herbes
Equipment
- jelly roll pan lined with parchment
Directions
- Preheat oven to: 400° F.
Mix oil, herbs, salt, pepper and garlic together. Hold cauliflower upside down on parchment paper. Pour half the herb mixture through the bottom. Turn over and massage the remaining mixture over the top. Take any oil that dripped through the bottom and add it to the top. Place in oven and roast 45-60 minutes; or until the top is brown and crusty and you can easily pierce the cauliflower with a cake tester. It should go through like butter.
- Serve roasted cauliflower as a side dish or slice and use as a base for Vegetables Bourguignon.
