Recipe: The Best Roast Cauliflower
As those who know me will attest, I am a very picky eater. My philosophy on food is generally that simple is best. Fortunately I learned a wonderful roast cauliflower recipe from my future mother-in-law and after making it every week or two for over a year now I thought I should add a post here with the recipe.
Prep time: about 10 minutes
Cook time: about 40 minutes
Oven Temp: 425-450ish
Ingredients: 1 head of cauliflower, olive oil, salt, onion powder, garlic powder.
First, cut the florets from the stems and place them in a bowl. Personally, I think having a very small amount of stem works best as it keeps the florets in nice small pieces which helps them to roast better.
Once you have removed all the tasty bits from the stems liberally apply some seasoning, I typically just give a nice sprinkle of salt, onion powder, and garlic powder so its evenly applied to the top layer of cauliflower and mix it all up. Once mixed I pour in some olive oil and mix. I keep adding oil until there is a nice thin coating on all of the cauliflower.
Once coated in seasonings and oil, pour the contents of the bowl into a baking pan.
After about 15-20 minutes stir up the cauliflower on the pan and then return to flip/stir the cauliflower every 10 minutes until sufficiently browned.
Dump back into the bowl and add any further salt/seasonings you wish.