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Prep Time: 5 minutes
Cook Time: 25 minutes
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
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- 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
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions: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.
Variation: 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, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
- All About Cauliflower