The baked cauliflower is light and ready quickly, an easy recipe for a tasty side dish without pre-boiling. Recipe WITHOUT bechamel, gluten, dairy products, and eggs. Suitable for intolerants, celiacs, and vegans.
Here is a version with the whole cauliflower, also try the fake cauliflower rice.
SEASONALITY of #cauliflower from October to mid-March, of Romanesco or #romanesco broccoli – from October to April.
RECIPES with cauliflower
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 49.38 (Kcal)
- Carbohydrates 5.84 (g) of which sugars 2.24 (g)
- Proteins 2.26 (g)
- Fat 2.66 (g) of which saturated 0.49 (g)of which unsaturated 0.08 (g)
- Fibers 2.35 (g)
- Sodium 132.15 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Baked Cauliflower WITHOUT Bechamel
- 1.1 lbs cauliflower (white, yellow, green, or Romanesco broccoli)
- 1 tbsp extra virgin olive oil
- to taste salt (and chili pepper or turmeric)
Feel free to add other dry herbs, like basil, mint, oregano, thyme.
Baked Cauliflower
First, wash the cauliflower and then slice it into regular slices about 0.4 – 0.6 inches thick, then place the sections on a suitable steel baking sheet or on a classic baking tray, preferably lined with parchment paper (reusable).
Turn on the static oven to 392°F.
Separately, in a cup, prepare the dressing: the oil, salt, and preferred spices. Then with a food brush spread the entire top surface of the cauliflower.
Bake the seasoned cauliflower on the central shelf of the static oven preheated to 392°F for approximately 15 minutes or until reaching the desired level of cooking.
In the last minutes of cooking, you can brown the cauliflower on a high shelf of the oven being careful not to burn it.
Before serving, if desired, sprinkle with parsley or fresh chives.
STORAGE of baked cauliflower
It can be stored for a maximum of 3 days in the refrigerator, before consumption heat gently in the oven, in the air fryer, or in the microwave.
Vegetarian Variants
The breaded cauliflower is a super vegetable cutlet
To prepare breaded cauliflower, slice the cauliflower into thick slices and blanch them for a few minutes. Dip each slice in beaten egg and then in breadcrumbs (if desired with parmesan and spices). Place the slices on a baking sheet, spray with oil and bake in a static oven at 392°F for 20-25 minutes, until the vegetable cutlets are golden and crispy. Flip them halfway through cooking for an even result.
The cauliflower with mozzarella (or other type of cheese)
To prepare cauliflower with mozzarella in the oven, start by boiling the cauliflower divided into florets for about 5 minutes. Drain it and place it in a baking dish. Add diced mozzarella, season with salt and oil and, if you like, a bit of breadcrumbs. Bake at 392°F for about 15 minutes or until the cheese is melted and the surface is golden.
FAQ (Questions and Answers)
Do you need to blanch the cauliflower before baking it?
Blanching it for a few minutes helps make it softer and reduces cooking time in the oven. If you prefer it crunchier, you can skip blanching and slightly increase the cooking time, as in the recipe above.
