Roasted Cauliflower

By • December 6, 2009 • 3 Comments

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Author Notes: This is a very simple, but tasty, way to eat cauliflower. The longer you cook it for, the crispier it gets!Rohit Mitter

Serves 4

  • 1 cauliflower, cut into florets
  • olive oil
  • 3 cloves garlic
  • 2 teaspoons ginger powder
  • 1/2 teaspoon red chili powder
  • salt and pepper
  1. Preheat oven to 415 degrees.
  2. Add olive oil, garlic, ginger and red chili powder, to florets and combine well. Season with salt and pepper. Roast in oven for approximately 40 minutes (time may vary depending on desired crispiness).
  3. Enjoy!
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Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (3) Questions (0)

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about 2 years ago Strive for Perfection

Rohit Mitter, this is such a great idea to deal with a sometimes recalcitrant vegetable!

You might want to check out the roasted cauliflower topic on egullet.org. Some very good culinary minds have refined your concept down to a science. It's many, many pages, but basically boils down to thin-sliced florets (1/4 to 1/8th inch) tossed in a plastic bag with a few tablespoons of olive oil, salt and pepper. One head is treated this way, laid out on a couple of cookie sheets, and baked at 400 degrees.

You flip it after 10 to fifteen minutes. Keep flipping it every 10 minutes until it's as golden or charred as you like. I don't care much for boiled cauliflower, and I LOVE this. It sort of tastes like potato chips. I serve it to veggie and cauliflower haters with confidence. It magically disappears. :-)

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over 4 years ago lissa

so easy, so good..... a cauliflower recipe that reminds me almost of roasted potatoes!

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almost 5 years ago mt97

Rohit,

I made this last night and it was great. Roasting the cauliflower until crisp is my new favorite method. Nice work!