When I was growing up cauliflower wasn’t in the dinner rotation at my house.
But years later, I discovered that roasting it along with potatoes and fresh parsley makes a delicious side dish.
Also, roasting it in small pieces, adding olives and fresh Romano cheese, and tossing it with pasta is definitely a good idea.
Roasted cauliflower is actually quite versatile so I often go ahead and roast a batch without a plan for how I’m going to serve it; I know it’ll get eaten some way or another whether I mix it with other veggies as a side, or warm it up in a spicy South-Asian-inspired sauce and serve it with flat breads and cool yogurt. Here’s my basic method.
Roasted Cauliflower INGREDIENTS
- 1 head of cauliflower, florets cut into 1½ -2” pieces
- 1 tbsp olive oil
- Sea salt & fresh black pepper
Roasted Cauliflower METHOD
- Preheat the oven to 425F
- Toss the cauliflower with the olive oil, a couple pinches of salt and a couple grinds of fresh pepper; spread the pieces on a baking sheet and roast 15 minutes
- Using a spatula, turn the cauliflower pieces and move them around on the sheet pan; cook an additional 10 minutes. Serve hot, room temperature, or cold