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033496ae 9cf9 4302 aa14 310585318921  2016 05 25 16 18 44
AntoniaJames
AntoniaJames

Does your roasted cauliflower look like this?
Cheat code (which not only saves time, but also produces the best result): Put your baking sheet into the oven at the same time that you turn it on to heat, or at least 15 minutes before you start roasting, if the oven is already on.

This not only speeds up the roasting, but also allows the moisture to evaporate more quickly, resulting in a better roast. Toss the cauliflower or broccoli or whatever in oil with salt and pepper.

And whatever else you do, do NOT use parchment. When the sheet pan is hot, throw the cauliflower on. It will sizzle! The cauliflower will be beautifully roasted at 450 - 500 F in 20 - 25 minutes. ;o)

P.S. I did not use any of the app’s filters on this photo.

I sprinkled homemade pistachio dukkah on this as soon as I took the pan out of the oven. The hot sheet pan ever so lightly roasted the spice blend.

#cheatcode #cauliflower #dukkah #HowMotherCooks #weeknight

Anna Dorine
Anna Dorine
Makes sense! I've only used parchment when making cauliflower into crust- it's too easy for me to break it otherwise! Then I pan fry with spray oil to crisp it up enough to hold. I never line bakeware unless necessary because I think it's a waste, and I still end up having to wash the pan...
Anna Dorine
Anna Dorine
Curious- why not used parchment paper?
AntoniaJames
AntoniaJames
Someone asked me this on the Hotline a few weeks ago, where I had made the same recommendation. I said, “You get much better results without parchment. Think about it. Paper forms an effective barrier to the conduction of heat from the hot metal pan to the vegetables. That lower temperature also does not permit the steam that is released from the mostly-water-to-begin-with vegetables to evaporate quickly. All that steam works against a good roasted finish on the cut sides and edges of the vegetables. On a bare sheet pan, the liquid from the vegetables will not pool the way it does on parchment.
Yes, I know a lot of people use it all the time; the only reason I've ever heard is the ease of clean up. But really. How hard is it to wash a sheet pan? Run water in it immediately after removing the vegetables and let it sit during dinner. Using a quick squirt of soap, you can wipe that sheet pan clean in less than a minute.” (I edited the order of the points made for the purpose of this answer.)

I’ve never done a side-by-side, nor have I seen any rigorous analysis of this. All I know, based on common sense and experience, is that you get faster, better roasted vegetables when you pre-heat the pan without parchment. Hope this helps. ;o)

P.S. The full thread is here: https://food52.com/hotline...

Jenna Abdou
Jenna Abdou
This is so incredibly helpful! Thank you!
AntoniaJames
AntoniaJames
Thanks, Jenna, for your kind words.
Millie
Millie
I can eat the whole head!!
AntoniaJames
AntoniaJames
Me, too!! I cut it with a knife specifically to get all those tiny bits that caramelize at high heat. ;o)