Day One: Roasted Cauliflower

Friday, April 1, 2005

~recipe & photo updated~

Yummy! I've made this several times now, had hoped to reduce the need for so much olive oil with the addition of chicken broth for as a delivery vehicle. But it just didn't work, I think the olive oil is needed to encourage the deep roasting.

There's a couple of tricks to this. First, the cauliflower needs to be cut into bite-size pieces, otherwise the cooking time is really lengthened. Second, stir the cauliflower for quite a while before cooking to fully distribute the olive oil. Third, this recipe takes attention for the last 15 or 20 minutes -- designate a helper!

Many thanks to Kalyn's Kitchen for the photograph!

ROASTED CAULIFLOWER
Hands-on time: 5 minutes + occasional stirring
Time to table: 50 minutes
Serves 4

2 tablespoons olive
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 head cauliflower, cut in small florets

Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.

NUTRITION ESTIMATE
Per Serving: 112 Cal (56% from Fat); 4 g Protein; 8 g Tot Fat; 9 g Carb; 6 g Fiber; 37 mg Calcium; 1 mg Iron; 329 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Email this Post | Page Permalink | Return Home

Advertise Here

Comments:

momjamin on October 18, 2006

I wasn't a blog reader (not anyone's) when you posted this, so forgive my delayed response. Wanting to do something with cauliflower besides steaming it, and maybe adding some cheese, I tried your description of roasting. DH, who admits to not being a cauliflower fan, likes this and has even bought more cauliflower on one of his rare shopping trips, for me to roast. As he encouraged our veggie-phobic 4-year-old, "I don't like cauliflower either, but it tastes like popcorn." (I do like cauliflower in general, and this is my new favorite method.)

Alanna on October 18, 2006

Oh MomJamin ~ How you've made my day!! Did you notice that this was the very very very first entry on A Veggie Venture? Even I wasn't reading blogs! So glad that roasting cauliflower works for you, it really does for me, too, and you've reminded me that I've not done it in a long while! Thanks for taking the time to write, you can't know the world it means.

Kalyn on October 22, 2006

I am making this tonight. Possibly with some parmesan cheese stirred in at the very end.

Loved seeing the comments people have sent you.

Didi on March 02, 2007

Hi!
Found this site today, and i made today Roasted Cauliflower. It was very tasty and good.
Such a delicious recipe, thank you very much! :-)

p.s. sorry for english, not my native language...

Alanna on March 05, 2007

Hi Didi ~ So glad it worked for you, it's a GREAT place to start with vegetables, for sure. (And your English is just fine, please don't worry!)

gilly on April 10, 2007

Hi Alanna - I made this over the long weekend, and it was absolutely fantastic! Hands down, the BEST way to serve cauliflower! I snapped a couple pics and hope to blog about it soon! Thanks!

(...and I made a version of your hot-crossed buns from KP which I just blogged about - they were wonderful too - thank you!)

Anonymous on May 28, 2007

my daughter passed on this recipe. although not a big cauliflower fan, i tried it tonight and loved it enough to ask her where it came from. you! thanks.

Sunny on November 23, 2007

What a delicious recipe, especially for a South Beach dieter like me.

The odd thing was, I followed the directions exactly, and mine was done in 20 minutes. I mean, the cauliflower was soft but yet browned and a little crispy, and the garlic was soooo good!

This is one of my new favorite dishes that I'll be preparing often. I'm going to make it with the brussel sprouts the next time!
Thanks for a GREAT recipe!