The best roasted cauliflower recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Pick a large, full cauliflower that can sit up straight after slicing off the bottom.

Note that oxidized brown spots are cosmetic and the cauliflower is still edible.

Cut the base of the cauliflower so it sits flat on a baking sheet.

Fill a pot with cold water, then place the cauliflower in it to measure the water level without overflowing.

Add a couple of tablespoons of salt to the water, making it very salty like the sea.

Bring the water to a boil and then place the cauliflower stem-side up in the boiling water.

Boil the cauliflower for 10 to 15 minutes until a fork can easily pierce it without breaking it apart.

Use a spider strainer to lift the cauliflower out of the pot and let excess water drip off.

Place the cauliflower on a wire rack and let it sit for 30 minutes to allow steam to evaporate.

Measure out 3 tablespoons of olive oil, using 1 tablespoon to brush the cauliflower evenly with a basting brush.

Sprinkle salt over the cauliflower, ensuring all areas are covered without over-salting.

Preheat the oven to the highest temperature possible (450°F for convection oven).

Place the cauliflower in the oven and roast for 25 to 45 minutes, until it has a deep golden, somewhat charcoaly appearance.

Once done, drizzle the remaining 2 tablespoons of olive oil over the cauliflower.

Serve warm or cold, and suggest pairing with hummus or a lemony yogurt dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens