How to Cook CauliflowerForget any preconceived notion that cauliflower is only good for a raw vegetable platter--once you learn how to cook cauliflower, you'll want it as a side dish all the time.
Roasting cauliflower brings out its natural sweetness and creates a more intense flavor. This cooking method is ideal for those watching their calories, as minimal fat is added--the high heat does most of the work. Simply seasoning the cauliflower with a bit of salt and pepper is all that's needed to make it shine.
It's a good idea to flip the cauliflower about halfway through roasting. The parts of the florets touching the baking sheet will darken much quicker, so turning helps maintain even cooking.
Cauliflower is related to cabbage, Brussels sprouts, broccoli and kale, and it's a great source of vitamin C and manganese. According to the USDA, half of every meal plate should be fruits and vegetables, so learn how to roast cauliflower, and load up!
-Hey everyone, I'm Judith. Well, today, I'm gonna be showing you how to make a nice and healthy side dish or snack and goes perfectly with the fish or chicken on tray. We'll be making Roasted Florets. What you'll need? 8 cups of bite-size cauliflower florets, which we'll be using today, or broccoli florets, sliced, 2 tablespoons of extra-virgin olive oil; 1/2 teaspoon of salt to taste; freshly ground pepper, to taste; lemon wedges are optional too. So, we preheated our oven to 450 degrees Fahrenheit. So, that's getting nice and hot for our florets. As I say today, we're using cauliflower, which is great source of fiber, full of vitamin C, really, really nice roasted and it has that kind of nutty taste, which I really like. So, into that cauliflower goes our oil, nice healthy oil there, our salt, and a pinch of that pepper. We're gonna give that a good stir, give that covered in oil, fantastic, and you know, you can always do a mix of broccoli and cauliflower if you want too, but when they are roasted and nice and brown, they just taste delicious. Alright, so we have here our baking sheets. So, all we gonna do is spread our cauliflower onto a baking sheet like so with all of that remaining oil on there. Spread that around a little and we're gonna roast this in the oven 450 degrees Fahrenheit for 15 to 25 minutes until they are nice and crisp and tender and slightly brown. Our roasted florets are out of the oven. They've been in there for about 20 minutes and they are nice, crisp, and tender and they are little brown as just as I like them. So, we'll serve them up now in a bowl and as I said, this is a perfect side dish with an entree or, you know, just as a meal or snack by itself is beautiful, put that on the side, beautiful, and if you want a nice little squeeze of fresh lemon just to give that extra fragrance. You can do that like so, fantastic, a nice healthy dish right there. That's how you make roasted florets.
What You'll Need
- 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Lemon wedges, (optional)
Step By Step
Preheat oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.