I really like the spicy bite of raw cauliflower. The only form of cooked cauliflower I had ever eaten was over cooked, stinky mush. To say that I didn’t enjoy it would be an understatement. So to find a cooked cauliflower recipe that works for me was fantastic. Cauliflower is a pretty inexpensive vegetable and since I am not eating grains right now, eating lots of these kinds of veggies keeps the budget in check.
I came across the idea to roast cauliflower from reading several different cookbooks. There are endless options with this recipe. You can add any flavors you’d like to create something different every time.
This version is fairly basic, and lends itself well to Italian meals. This dish alongside a pasta sauce served over spaghetti squash is a great produce-centered, grain free meal.
- 1 medium head of cauliflower, resulting in about 3 cups of florets
- 2 or more Tablespoons of real olive oil or ghee
- 1 or more teaspoons of sea salt
- 1/8 teaspoon red pepper flakes
- parmesan cheese for serving
- Preheat your oven to 425 degrees. Cut cauliflower into small florets about the size of your thumb. In a bowl toss the florets with olive oil, salt and red pepper flakes. Spread in one layer over one or two cookie sheets or a large sheet pan or pizza pan. It is important not to overcrowd the cauliflower, otherwise it can steam.
- Roast at 425 for 15-20 minutes. Remove from the oven and rotate the florets to ensure even browning. Place cauliflower back in the oven. Continue to roast and turn the cauliflower in 10 minute increments until you are satisfied with it’s color. You want it dark brown on as many sides as possible. This ensures an almost french fry like quality.
- Grate parmesan cheese over the cauliflower and serve.
This post is a contribution to the In-Season Recipe Swap.
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