Apparently, I’m not the only one who enjoys it, as even my 3-year-old daughter devoured half of this dish last night!
Here’s what you’ll need to prepare this roasted cauliflower:
Ingredients for 1 roasted cauliflower:
- 1 cauliflower head
- Olive oil or avocado oil
- Butter
- Chopped parsley
- Oven-safe dish
- Parchment paper
Instructions:
- Preheat your oven to 200°C (392°F).
- Cut off the cauliflower stem.
- Remove the toughest leaves and stalks without damaging the cauliflower.
- Rinse it quickly under running water.
- In a large pot of salted water, bring to a boil.
- Submerge the cauliflower in the boiling water.
- Cook for 6 minutes after it returns to a boil.
- Drain the cauliflower using a slotted spoon.
- Place it upside down in a colander and let it drain for 10 minutes.
- Transfer it to the oven-safe dish.
- Generously drizzle olive oil on top of the cauliflower. This is the key to achieving perfectly roasted cauliflower.
- Next, add salt (and pepper if you desire).
- Distribute the olive oil and salt evenly over the entire surface of the cauliflower using your hands.
- Place the cauliflower in an oven-safe dish and cover it with aluminum foil or parchment paper, making sure there are no holes.
- Cook the cauliflower in the oven for 40 to 50 minutes, depending on its size.
- To check if it’s done, insert a knife into it. If it goes in easily without resistance, it’s ready.
- Remove the aluminum foil and roast the cauliflower for 5 to 10 minutes to achieve a light browning. Watch it carefully to avoid burning, as the oven-safe dish retains heat even after the oven is turned off.
- Melt three tablespoons of butter and mix it with parsley.
- Pour this mixture over the cauliflower while it’s still hot. Add a bit of salt if needed after cutting the cauliflower.
Result: your roasted cauliflower is ready! Enjoy your meal! For me, it’s the best way to savor cauliflower. A friend even suggested cooking the cauliflower in a pressure cooker and then briefly roasting it in the oven to achieve a golden brown finish.
