Roasted Cauliflower

One of our favorite side dishes for winter is roasted cauliflower. I used to always steam cauliflower and we really didn’t like it that much. I started roasting it and found that roasting gives it a nutty and delicious flavor. Mr. SP and my father-in-law rave over the cauliflower every time I roast it for them. It’s really easy, too.

Heat your oven to 375 degrees. 400 will work and so will 350. If you are making something else, just use whatever temperature your oven is on and go from there. Watch it and take it out when it is browned and just a little bit soft.

I like to roast cauliflower in this pan:

This type of pan works just as well:

Wash and core the cauliflower and then cut it into flowerets. I usually do larger chunks to save time. Drizzle the cauliflower with olive oil and add salt to taste. Roast for 20 – 25 minutes. I use the convection setting on my oven and I don’t know if it makes a difference. If you don’t have convection, it might take a few minutes more to finish roasting.

Enjoy!

4 Comments

  1. Thank you! I bought more cauliflower at the store yesterday. We love cauliflower, but not steamed, so we’ll give this a try.

    Thanks again,
    Cathy

  2. I love love love califlower, just about any way I can get it. But I’ve never tried roasting it. Thanks for the tip. I’ll be trying this very soon, maybe even tonight!

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