Caramelized Cauliflower
This oven-roasted cauliflower recipe is a delightful way to enjoy this versatile vegetable. The cauliflower florets are perfectly seasoned with olive oil and salt, creating a crispy and flavorful dish. Whether served as a side or a main, this recipe is sure to be a hit at your table. For a twist, try the variation with a touch of curry and yogurt for a deliciously different flavor profile.
— Constant Cookbook
Ingredients
- 1 head cauliflower, about 1 1/2 lb., cored and
- cut into florets about 1 inch in diameter
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
Instructions
- Preheat an oven to 400°F.
- Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
- Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
- <B>Variation:</B> To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
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