Oven-roasted cauliflower is one of those simple recipes that can transform a daily ingredient into a surprisingly tasty dish. After a brief boiling with little water, it is sliced and placed directly in a baking tray with extra virgin olive oil, garlic, herbs, and a touch of paprika, which release all their aroma during cooking. The oven does the rest, making the cauliflower golden on the outside and tender on the inside, without the need to burden it with other ingredients.
It’s an easy and quick preparation, perfect if you want to make a healthy and light side dish, but also a complete vegetarian dish, to be served with a sauce or a salad. A practical recipe, ideal for winter to bring cauliflower to the table in a different version than usual. Try it and let yourself be won over by its simplicity!
Here are other tasty ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
Ingredients
- 1 cauliflower (about 900-950 g)
- garlic powder
- sweet paprika (or smoked)
- herbs (to taste)
- extra virgin olive oil
- salt
Tools
- Baking Tray
- Parchment Paper
- Pot
- Cutting Board
Preparation
Clean the cauliflower by removing the outer leaves and wash it thoroughly.
Pour two fingers of water into a pot and place the cauliflower on the base (1). Cover the pot, bring it to a boil on the stovetop, and cook it for 5 minutes: this quick operation will facilitate both cutting and oven cooking.
Remove the cauliflower from the pot, place it on a cutting board, and cut it into slices about 0.5-0.6 inches thick. Don’t worry if some slices don’t stay together, you can reassemble them in the tray.
Arrange the slices in a large tray lined with parchment paper slightly greased with oil (2).
Now salt the cauliflower and season it with garlic, paprika, and herbs to taste (oregano, thyme, rosemary, parsley, etc.). Finally, drizzle it with a little extra virgin olive oil (3).
Place the tray in a ventilated oven at 375-385°F and bake the cauliflower for about 30 minutes, or until it’s tender to your liking.
Oven-roasted cauliflower is ready, serve it hot or warm as a tasty side dish.
Tips and Notes
You can use either white or colored cauliflower (yellow, purple, or green).
You can flavor with herbs and spices to taste, such as curry, turmeric, roast seasoning mix, etc.
Adjust the cooking times based on the thickness of the slices and your taste.
FAQ (Questions and Answers)
Can I skip the boiling step?
Sure, if you prefer, you can slice the cauliflower right away and place it directly on the tray. However, I recommend boiling it to soften the tougher part and make the subsequent oven cooking easier.
How do I store roasted cauliflower?
If you have leftovers, you can put them in the refrigerator in a closed container and consume them the next day, after reheating.
