The World’s Easiest Cauliflower Recipe

by Anne Maxfield on May 31, 2012

The Accidental Locavore’s friend Cozy had this as an appetizer in New Orleans and fell in love! You will, too, as it’s super-simple to make and roasting brings out the sweetness of the cauliflower (not to mention how cool it looks when you present it). One smallish head of cauliflower feeds 4 and the whole thing takes about an hour, mostly roasting time.

The World’s Easiest Cauliflower Recipe

Serves 4
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary Vegan, Vegetarian
Meal type Side Dish

Ingredients

  • 1 whole cauliflower (can be as big as you'd like. This is based on a medium-small head))
  • olive oil (use a good quality oil)
  • salt and pepper to taste (I used Maldon sea salt)

Directions

Step 1
Preheat the oven to 500 degrees. Wash the cauliflower, cut the leaves off, leaving the core intact. In a pot big enough to hold the cauliflower, put the cauliflower and about 2” of water. Bring to a boil and cook for about 2-3 minutes. Carefully remove the cauliflower and place on a baking sheet. Drizzle the olive oil over it and sprinkle with salt and pepper. Roast until it is dark golden-brown and tender, about 45 minutes. Serve whole or cut into wedges and enjoy!

The verdict: this is one of those no-fail dishes! That being said, the better your ingredients, the tastier this will be. While it’s delicious on its own, a sprinkle of lemon and some cumin, or a dash of hot sauce might be interesting. The Locavore dehydrated some sriracha recently (more about that later) and that sprinkled on top would be worth a shot. Since it’s grilling season, par-boiling it and roasting on the grill seems like a no-brainer. What do you think?

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{ 3 comments… read them below or add one }

Richard June 11, 2012 at 12:03 am

OK, did it on the grill this evening and everyone loved it. The slight char at the ends of the buds was great. I’m sure it’s good in the oven, but use your weber or equiv for a great roast. Yum.

Ivan H. June 5, 2012 at 12:15 pm

Maybe easier? When I see the clock and go, “OMG! Dinner in 40!”, I put a trimmed cauli head in a small baking dish, cover the head in olive oil, sprinkle with sea salt, ground pepper and good paparika (cumin optional), put 3/4″ of water in the bottom of the dish, cover with aluminum foil and bake @350/30 min. No problem.

Richard June 5, 2012 at 12:09 pm

This looks terrific. I can definitely see this on my grill (next weekend!). The smoke (apple? cherry?) will add great flavor. Thanks for the idea.

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