Roasting cauliflower brings out its nutty, almost sweet flavor. To indulge in its flavor, try these recipes, from curry roasted cauliflower to Parmesan roasted cauliflower, and from soups to salads.See Popular Roasted Cauliflower Recipes
This show-stopping side is so good it almost steals the show. With lots of cheese and a creamy sauce, this is a veggie dish that everyone will love!
This scrumptious pureed soup gets a flavor boost from sauteed leeks, garlic, cilantro and lemon rind and is ready to serve in just over an hour.
Talk about an easy appetizer. Just tuck cauliflower into the oven for roasting and it becomes tender and sweet.
No meat doesn't mean no satisfaction. These roasted cauliflower steaks, served atop a pile of creamed spinach, are proof!
A creamy mustard sauce makes the perfect accompaniment to this easy seasoned pork chop and roasted carrot and cauliflower recipe for two.
Make this side salad even easier by roasting the cauliflower ahead of time and chilling overnight until ready to serve.
A Christmas side dish recipe that's bound to turn the heads of family and friends. The fresh herbs called for in this recipe can be what's on sale at the market or simply parsley from the fridge.
Little cauliflower florets are roasted then sprinkled with parmesan cheese to make this tasty side dish.
Su-Mei Yu roasts cauliflower with spices and slivers of kumquat. The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.
The chef way: Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. The easy way: Use ground coriander from a bottle to season this bright, tangy recipe.
If you can't find acorn squash, try butternut squash or even small pumpkins instead.
You can really see where cauliflower gets its name when you slice the vegetable into steaks. It tastes phenomenal and takes on a lovely charred color when oven-roasted.
The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins and Marash red pepper flakes. You can use any cazuela or flameware pot, but Wolfert likes the unglazed black La Chamba roasting pan from Colombia, which she says imparts sweetness to the dish.
Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.