Roasting is an ideal way to prepare cauliflower. It's simple and quick, requiring little attention and cooking in about 30 minutes. And the high, dry heat of the oven yields golden-brown, crisp-tender florets with an accent on the sweet, nutty essence of this vegetable - not its sulfurous, cabbagy traits. Roasted cauliflower seasoned with a little salt and pepper, makes a great vegetable side dish as is. But tossed with just a few basic ingredients, a simple dish becomes exceptional.
To roast cauliflower, cut a small head into florets that are about the same size and toss with 2 tablespoons olive oil, salt and pepper; spread on a rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes.
After roasting, toss with any of the following combinations:
Fresh lemon juice, minced fresh rosemary, and chopped capers
Orange zest, minced fresh parsley, and sun-dried tomatoes (oil packed, drained, and chopped)
Pitted, chopped kalamata olives, dried red chili flakes, and bitter greens, such as endive, radicchio, or arugula
Mustard vinaigrette (Dijon mustard, white wine vinegar, and extra-virgin olive oil) and minced fresh thyme.
Crumbled blue cheese and caraway seeds
Minced shallots, minced fresh tarragon, and grated lemon zest.
Adapted from recipe by: La Verl Daily, Fiesta Culinary School March 14, 2002
Based on the Lemon-rosemary-capers variation
Each (3/4 cup) serving contains an estimated:
Cals: 52, FatCals: 32, TotFat: 4g
SatFat: 0g, PolyFat: 1g, MonoFat: 3g
Chol: 0mg, Na: 298mg, K: 243mg
TotCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
This went well with baked fish and a kaffir lime aioli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 222.5mg||8 %|
|Potassium 247.8mg||7 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 3.5g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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I recommend pairing it with this recipe
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CullitrelI didn't love this version, but then I didn't have kosher salt or fresh rosemary. I am eager to try it again with some of the other suggested combinations.2m ago
karynn_radtkeVery good and easy to make. I just used olive oil, salt and pepper. I am sure the other ingredients make it even better, I just didn't have them.11m ago
GlosoliI was amazed at how wonderful it turned out. I'm not a good cook, so dishes that are both quick and healthy don't happen often! I used yellow cauliflower for fun, too.3y ago
claireatkinsonLooks really simple! I'm so trying this :)3y ago
Jo1313Very nice, perfect way, also eat it as a lunch at room temperature. I tried the cappers and lemon. Definitely a keeper!!!3y ago
scooterswebI could take or leave this recipe. I don't think that it was bad, but I also didn't think that it was anything special. Might make it again, not sure.3y ago
allisonottleyRoasted veggies are one of my favorite things, and this just topped the list! Lemon and rosemary are a lovely addition to the already yummy roasted cauliflower on its own.3y ago