Roasted Cauliflower (4 Ways)

Roasted Cauliflower

Serves: 4

Roasted Cauliflower Ingredients:

  • 1 large head of cauliflower, cut into 1/2″ florets
  • 2 to 3 tablespoons extra-virgin olive oil, as needed
  • Salt, to taste
  • Freshly ground black pepper, to taste

Roasted Cauliflower Directions:

  1. Preheat the oven to 425 degrees F.
  2. Place the cauliflower on a baking sheet with parchment paper, drizzle with olive oil, and sprinkle with  kosher salt and pepper (add other spices + herbs depending on variation).
  3. Toss well with your hands and spread out in one layer.
  4. Roast for 25 to 30 minutes, turning once, until the cauliflower is lightly browned and tender.
  5. Add flavoring (see Variations)
  6. Serve hot or at room temperature.

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What can be Prepped in Advance:

Prep the cauliflower.

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Variations:

Italian Roasted Cauliflower
Arrange the cauliflower in an even layer and bake for 15 minutes. Sprinkle 3/4 cup finely grated Parmesan over the cauliflower. Bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Toss with 1 tsp finely chopped parsley, lemon zest, and red pepper flakes.

Mexican Roasted Cauliflower
Sprinkle the cauliflower with 1/2 tsp cumin and 1/4 tsp chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Sprinkle 1/4 cup pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle with 1 tsp finely chopped cilantro and lemon zest.

Indian Roasted Cauliflower
Sprinkle the cauliflower with 1/2 tsp curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 30 minutes. Sprinkle the cauliflower with 1 tsp finely chopped cilantro and red pepper flakes.

BBQ Cauliflower
Toss the cauliflower with  1 cuo if BBQ sauce and roast for 20-25 minutes, until brown and sticky.