Roasted Cauliflower

Roasted Cauliflower

Roasted Cauliflower

This is something you’ve seen in a lot of our pictures. Everyone in the family loves it, and it’s a super easy side-dish. Cauliflower is easy to come by in our area any time of year, and is pretty cheap. It’s also versatile… you can mash it, steam it, or put it in soup, but roasting it is our favorite way to enjoy it. The outside gets sweetly caramelized and the inside is delightfully tender and flavorful. Here’s how to cook it!

Roasted Cauliflower

Ingredients

Roasted cauliflower and carrots

Roasted cauliflower and carrots

We usually double it

  • 1 head cauliflower
  • 2-3 Tbsp fat (ghee or the fatty drippings of whatever you recently cooked)
  • salt
  • paprika (optional)

Directions

  1. Preheat the oven to 375F and melt the fat in a 9×13″ baking dish while the oven warms up.
  2. Chop your cauliflower into approximately 1 inch florets
  3. Place the florets in the baking dish. They should all have contact with the dish.
  4. Sprinkle with salt and paprika to taste, give it a quick stir, and place in the oven on the bottom rack.
  5. Give it a stir every 10 minutes. In a dark pan, you may find you need to turn the heat down a bit. In a glass pan, you may need to turn it up a bit.
  6. After about 40 minutes, the cauliflower will be lightly browned and a bit crispy on the outside, and tender to bite into. It’s done!

Variations
Add onion, chopped carrots, or whole cloves of garlic. If we are broiling steaks or lamb chops, we’ll cook the cauliflower until it is almost done and then just leave it in the oven on the bottom rack while the meat broils. It seems to be even more delicious after this treatment.

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1 comment to Roasted Cauliflower

  • Oh, this looks good. We actually got some cauliflower in our CSA produce box last week. I was thinking about mashing it, but maybe now I’ll roast it, instead!!! Love and hugs from the ocean shores of CAlifornia, Heather 🙂 🙂 🙂

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