Tired of the same old tasteless cooked vegetables? Roasted cauliflower is definitely not tasteless, boring vegetables are a thing of the past.
Vegetables are delicious right out of Mother Earths’ arms. Maintaining those delicious flavors is easy. The key, don’t overcook or overuse seasonings. That’s it! So let’s get started.
I am here to assist you in your journey of loving vegetables and making cooking them a joy. Veggies are actually easy to cook if you know how to cut them properly, season, and cook them so they don’t become mushy and bland. Remember undercooked vegetables are always better than overcooked. The old adage; “less is more” use it when you are cooking vegetables.
How To Cut a Head of Cauliflower
Cutting a cauliflower head isn’t as daunting as it looks. The key; make the florets uniform so they will cook evenly. The size is up to you and your recipe. Once cut up, you’re halfway there.
Start by either washing the whole head or wait until it is cut up. I prefer to wash after, cleans out all the nooks and crannies. Carefully cut the head in half and now into quarters, trim the middle stem, cut the florets or pull apart into like size pieces.
The second way to cut up cauliflower is to start by pulling off the green leaves. Place the cauliflower on its head, using the tip of a sharp knife to start, cut half-way down the stem to release the florets. The head should fall apart easily. Tear or cut the florets to the size you desire. Now, get cooking!
How to Roast Cauliflower
Now, my go-to recipe is pretty standard but full of flavor. Cauliflower is great at accepting seasonings. Open up that cupboard of herbs and spices and have some fun. Just don’t get too crazy you may loose the delicious natural flavors of the cauliflower. Again; less is more.
Ingredients for Roasting Cauliflower:
- Cut Cauliflower
- Olive Oil (oil-free use vegan broth)
- Granulated Garlic
- Onion Powder
- Himalayan Salt
- Lemon Pepper or Fresh Cracked Pepper
- Fresh Squeezed Lemon or Lime Juice
That’s it. If you are looking for alternative flavor profiles; cayenne pepper, turmeric (an earthy smoke flavor), paprika, cumin, oregano, parsley. endless creative spice options. Looking for a salt-free option, my favorite is Bragg’s, Organic Sprinkle. Boring? Never.
If using oil is not your thing, no problem. Try using broth or water. I prefer broth for the added flavor if you’re okay with the added salt. Cover the cauliflower with the liquid making sure to drain off any access. Too much liquid will result in mushy veggies and no one wants that. The difference between the broth and the oil; the yummy toasted brown edges, the flavor is still present, just not the crisp.
Roasted cauliflower is an easy recipe and insanely versatile. It will certainly become a weekly go-to favorite, it has in my house.
Have some fun in the kitchen. Don’t forget to subscribe, share, and let me know how YOU made it your own!
- Pre-heat oven to 425 degrees.
- Wash, cut cauliflower into like-size florets and dry well.
- Place cauliflower florets into a large bowl, drizzle with olive oil. Sprinkle, garlic, onion, salt, and pepper, mix well will hands.
- Spoon cauliflower onto a parchment-lined baking sheet (do not pour onto the sheet in case there is too much oil or leftover water). Bake for 25 to 30 minutes until cauliflower is caramelized and fork-tender.