There are certain dishes that are so versatile that they end up being a staple in your kitchen. Roasted Cauliflower is one of those dishes! I put them on tacos, I eat them with daal and Indian food, I add them to soups and stews, I even eat them alone as a snack!
This dish is easy to prepare and, in my opinion, is the best way to prepare cauliflower! You get this richness and soft interior, but crispy exterior. The cauliflower absorbs whichever spices you throw on it prior to roasting. Everyone should be roasting cauliflower!
While it is an easy dish, when cauliflower is overcooked, it turns up to be a mushy pile of no-good. If it is too crispy, it doesn’t’ absorb the flavors that coat it.
Follow these steps for a perfectly roasted cauliflower!
You will need
All you need is a head of cauliflower, some olive oil to coat, a baking sheet and spices or seasonings of your choice. My go-to seasonings for roasted cauliflower are:
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp salt
To Prepare:
- Preheat the oven to 400° F
- Cut the florets into bite-sized pieces. I know that some people like to roast the whole head of cauliflower, and cauliflower “steak” has become popular of late, but I find it cooks most evenly when cut into bite-sized pieces.
- Season Appropriately. Generously drizzle olive oil or a mild oil of choice to coat the cauliflower florets. Then season with your favorite spices. Mine include garlic powder, paprika, cumin and salt.
- Roast. Cooking times tend to vary depending on the part of the world you are in and on your altitude. For me, I roast the cauliflower for 20 minutes. You want to cook them until the edges are browned and crispy, and the center is soft, but not too soft.
- Enjoy! This is the best part!
*Tip: A fork test always helps to tell if your cauliflower is done. Poke a floret with a fork to see if it has the desired softness. If it doesn’t go through smoothly, leave it in for a few minutes more.
