Roasted Cauliflower

Roasted Cauliflower

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

Top-ranked recipe named "Roasted Cauliflower"

Share it:

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!"

- Starletdoe

Ingredients

Are you making this? 
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

See 1 more photos
Calories Per Serving: 112 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Roasted Cauliflower All 88 reviews

I'd rate it:


sign in to add your comment


Get the free BigOven app on your phone.
Quickly find any recipe anywhere!

go

Recipe ideas by email


Reviews

Add your review!

I made it tonight and my husband and I just ate a whole head of cauliflower! And it was delicious.
jenndave 1 week 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 3 weeks 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 3 weeks ago

luvobx 3 weeks ago

So good!!!
erica_s_walker 1 month 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 1 month 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 4 months ago

Very good flavor.
shade36 4 months ago

rebeccaphillips2 4 months ago

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free