Roasted Cauliflower Recipe – This one is bursting with flavour, you will never want to steam it again.
Great as a side dish, vegan-friendly, and a great addition to your buddha bowls. Today’s star is the humble roasted cauliflower – nicely browned, with a perfect balance of soft flowery part and crunchy stalk and a subtle spicy kick.
I came up with this recipe while preparing tapas with my friends. Check out the video on my YouTube channel to hear the whole story.
Although the preparation is simple, there are a couple of tricks you should know about.
Chef’s Tricks for this epic recipe
The right size: When I start chopping the cauliflower into florets, I’m aiming for the “right” size. This means that the florets are not too small but I also don’t want them to be too big because the flavours of spices will not be distributed evenly.
When the florets are more or less equal in size, they will be cooked equally as well, so you will not end up with half of the batch undercooked and another half turned into mush.
Cuddle it together: I usually take a big baking tray when I roast veggies but for this amazing roasted cauliflower, I opt for a smaller tray because I want to keep the florets together. When they are nicely cuddled, the flavours will remain stuck in the flowery parts.
Drizzle, season, drizzle, season: We want to get nicely browned florets, which are infused with olive oil, so don’t skimp on it (but also don’t flood your cauliflower because you don’t want the florets to be soggy). Sprinkle with some cumin powder for a subtle spicy kick and then generously season with salt and pepper.
Fall in love with your oven: Ovens are different, cauliflowers are different, so the cooking time may differ as well. Somehow, the temperature in the oven at my mom’s house is hotter, so when I roast cauliflower at her place, it usually takes less time than it does in my kitchen.
How then to know when the cauliflower is ready? I usually check it after 15 minutes to see how far it is from being cooked through. You are looking for colour and texture – you want cauliflower that is browned on the edges but is still just a bit crunchy.
- 1 Cauliflower, cut into small florets
- Olive Oil
- 1 tsp Cumin Powder
- Salt, to taste
- Black Pepper, to taste
- Preheat your oven to 350F / 180C.
- Line a small baking tray with baking paper and set aside.
- Drizzle the cauliflower florets with oil, sprinkle with the cumin and season with salt and pepper.
- Toss to coat and transfer to the tray.
- Bake for 30 minutes flipping the florets halfway through the cooking time.
Prep time: 5 mins
Cooking time: 30 mins*
*Cooking time may vary depending on your oven
C, RSF, GF, NF, DF, VEG, V
How did this recipe turn out for you? My fav sauce for this recipe is homemade dairy-free sour cream. What’s yours?
Check out my YouTube channel and let me know how you would rate this recipe; I want to hear all about it.
From my kitchen to yours with love,
Chef Cynthia Louise