Basic Roasted Cauliflower

Basic Roasted Cauliflower is one of the easiest side dishes I know of. It's a brilliant way to use this excellent cruciferous veggie to its best advantage. Although the method is pretty basic, if you use heads of cauliflower of different colors, as I have done here, the dish can be extraordinarily festive looking as well as easy and delicious. Try it

AuthorAnn Gaffney
RatingDifficultyBeginner

Take the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer

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Roasted Cauliflower
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 2 tbsp extra virgin olive oil
 1 large head cauliflower, cut into medium florets
 4 shallots, peeled and quartered
 sea salt to taste
1

Line 1 or 2 large baking sheets with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.

2

Meanwhile, in a large bowl add the olive oil. Tip in the cauliflower florets and the shallots. Toss to evenly coat with the oil. Sprinkle with salt.

3

Take the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots are caramelized looking and the cauliflower is covered in brown spots and fork tender. Serve immediately

Ann's Tips
4

- If the cauliflower is large, you may need to prep 2 baking sheets.
- Once you've cut off the florets, you can cut the central stem of the cauliflower into a medium dice and add it to the oil with the rest of the veggies.

Ingredients

 2 tbsp extra virgin olive oil
 1 large head cauliflower, cut into medium florets
 4 shallots, peeled and quartered
 sea salt to taste

Directions

1

Line 1 or 2 large baking sheets with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.

2

Meanwhile, in a large bowl add the olive oil. Tip in the cauliflower florets and the shallots. Toss to evenly coat with the oil. Sprinkle with salt.

3

Take the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots are caramelized looking and the cauliflower is covered in brown spots and fork tender. Serve immediately

Ann's Tips
4

- If the cauliflower is large, you may need to prep 2 baking sheets.
- Once you've cut off the florets, you can cut the central stem of the cauliflower into a medium dice and add it to the oil with the rest of the veggies.

Basic Roasted Cauliflower

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