Roasted Cauliflower

Cauliflower is one of those vegetables that is so often overlooked and easily labeled as being flavorless and boring. Granted, the usual way that I’ve had it as been as a steamed vegetable accompaniment to a main entree or in some soup preparation. The former preparation being horribly boring and usually flavorless while the latter can easily suffer from being overwhelmed by other soup ingredients. Despite all of this, I’ve found that the best way to enjoy cauliflower is in it’s simplest form…roasted.

Something about the roasting process brings out the best flavors in cauliflower. The outsides of the florets gets a little char to them and they take on a slightly nutty flavor that is just plain delicious. Don’t just take my word for it here guys, try it for yourselves. I can guarantee you that even the non-cauliflower campers will become converts! I know because not only am I the spokesperson for the Converted Cauliflower Club, I’m also a member 🙂

At its most basic, I enjoy just tossing the cauliflower florets with some salt and olive oil and throwing it into the oven. However, you can kick it up a notch and give it a bit of a sophisticated flair as I found here. I tossed this together last minute to serve with some smoked ribs that we were having for dinner the other night and it came out beautifully…so much so that I think it was giving the ribs some run for their money!

Roasted Cauliflower
Adapted from Simply Recipes

Serves 4


1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese


Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.


~ by tastydesu on October 14, 2010.

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