Roasting cauliflower elevates this brassica veggie to a smokey and crispy new level. The cooking process is simple enough for beginner cooks and fancy enough for Sunday dinner. Serve this veggie along side your favorite entree for a special dinner or make some and save for easy weeknight meals.
Cauliflower is the everybody vegetable. It is low carb, vegan, vegetarian and perfect for those other diets such as gluten free, paleo, low cholesterol and keto diets.
This versatile vegetable can be processed in a food processor to make cauliflower rice, cauliflower crust and cauliflower sauce. This blank canvas means you can choose any flavor profile such as Asian, Mediterranean or even BBQ.
Simply choose how you like your roasted cauliflower. The instructions below are for roasting cauliflower florets, steaks and whole roasted cauliflower. If you make this, leave a comment and let us know what additional toppings you used.
How to cut cauliflower step-by-step.
First peel off the outer green leaves and cut the cauliflower head into four pieces by cutting from top down through the stem.
Then cut the core ribs out as shown below.
Next break apart the florets.
For roasting the cauliflower simply spread onto a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven at 400F for about 30 minutes until fork tender.
Roasting Cauliflower Steaks
You may also cut a large cauliflower head into cauliflower steaks. Simply cut four thick slices from top to stem and lay flat on a baking sheet for roasting. Drizzle with olive oil, salt and pepper. Roast in a pre-heated oven for 25-30 minutes at 400F.
Whole Roasted Cauliflower
If you want an impressive cauliflower display try roasting a whole cauliflower head.
First remove all the green leaves from the cauliflower. Next drizzle and rub olive oil, salt and pepper all over the surface.
Place a cast iron pan or dutch oven in the oven and set the oven too 400F. After 10 minutes place the cauliflower head in the dutch oven and bake for 25-30 minutes covered. Remove the aluminum foil or lid and roast another 10-15 minutes. The outside will be nice and toasted while the inside will be fork tender. Serve with some melted herb butter and lemon wedges.
Optional Toppings for Roasted Cauliflower
- melted butter with fresh herbs such as fresh thyme, dill or chives
- fresh squeezed lemon or lime juice
- Harissa, simply toss with cooked cauliflower
- Green Indian Chutney
- Homemade Pesto
My favorite rimmed baking sheet.
What is your favorite way to serve roasted cauliflower?