Wednesday, February 1, 2012

Oven Roasted Cauliflower

Oven roasted cauliflower.
Oven roasted cauliflower makes a very tasty snack or side dish.  I no longer steam or boil cauliflower, but I've found that roasting is simple and brings out the flavor--almost a nutty taste.  A large head cauliflower makes a serving for two.

How to Roast:  Wash the cauliflower and remove leaves and core.  Separate into individual florets.  In a large bowl place 3 tablespoons of oil (I used sesame seed oil for these, but Canola or olive oil will work too).  Mix the florets until well-coated with oil.
Mix florets with oil until well-coated.

Spread the cauliflower in a single layer in a baking sheet lined with aluminum foil.  Bake in a preheated 400 degree F oven for about 25 minutes turning every ten minutes. When done the cauliflower will be brown on the edges and tender (but not mushy).  Sprinkle with freshly ground pepper and salt to taste.  These can be served warm or at room temperature.  These make a very tasty and healthy snack.

Sprinkle with salt and freshly ground pepper when done.
A nice variation is to use 3 tablespoons of olive oil, 2 teaspoons of soy sauce (omit the salt) and 1/4 teaspoon of Texas Pete.  This gives a spicy touch to the cauliflower.

No comments:

Post a Comment