Roasted Cauliflower

Roasted Cauliflower

Ready in 30 minutes
89 review(s) averaging 4.5. 86% would make again

Top-ranked recipe named "Roasted Cauliflower"

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A long time family favorite; this simple, easy and great tasting recipe combines roasted cauliflower with browned butter. Roasting brings out maximum flavor from the cauliflower and results in a scrumptious caramelized crust, a tender and creamy inside, with a slightly sweet and nutty flavor. The addition of browned butter both enhances and intensifies the nutty flavor and imparts richness.

"I've been roasting a lot of different vegetables lately and this is the first time I tried Cauliflower and I loved the results -- very easy and tasty. If I were serving to company, I would do the butter process at the end, but I didn't do that for myself. I use it cold in my salad, eat plain, eat hot. Great recipe for the ol' cauliflower!"


Ingredients

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1 large head cauliflower,; separated into floret wedges (about 6 cups)
2 cloves garlic; minced, (up to 3)
2 to 3 tbsps extra-virgin olive oil
2 tbsps lemon juice; freshly squeezed
Coarse salt and freshly ground black pepper; to taste
2 to 3 tbsps butter

Original recipe makes 6 Servings

Servings  

Preparation

Preheat oven to 400 degrees F.

Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.

Melt butter in a small skillet over medium heat; cook about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm.

Makes 4 to 6 servings.

Note: Amounts of garlic, olive oil and butter will depend on size of cauliflower head and taste.

Notes

Cutting the cauliflower into wedges (rather than florets) helps aid in caramelization since more surface area of the vegetable comes in direct contact with the pan.

Credits

Added on Award Medal

I made it.
sunilpatidar


ny123


consejeraholistica


sgrishka


sgrishka

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Calories Per Serving: 112 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Very simple and very easy.
megan_wallace_712 4 months ago

I made it tonight and my husband and I just ate a whole head of cauliflower! And it was delicious.
jenndave 6 months ago

Super super good!! I love roasted veggies. The flavor is so different from what you expect and are used to. Thanks so much for posting! This one is a keeper!!!!
CbytheSea 6 months ago

I have found the key to this is to allow the cauliflower to get a deep rich brown where it touches the pan. Love using just the oil, pepper, and Paul Prudome's veggie magic! Awesome :-)
Sparky2000 6 months ago

luvobx 6 months ago

So good!!!
erica_s_walker 7 months ago

Hands down a winner. I'll be serving it to guests. Fresh lemon juice is crucial, I think, and a little more doesn't hurt. I added the zest too!
vivshu 7 months ago


I was hoping for a nicer flavour from this dish as I have been reading about the wonders of roasted cauliflower. It is worth making again, but I wouldn't serve to company.
lauriew 10 months ago

Very good flavor.
shade36 10 months ago

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