The Only Roasted Cauliflower I Want

Author Notes

Roasted cauliflower is one of those side dishes that, for many, sounds like a yawn. But guess what? Roasted cauliflower absolutely doesn’t have to be boring. With a little help from garlic, red pepper flakes, vinegar, and golden raisins, you’ll transform those pale florets into a restaurant-quality vegetable dish—from the comfort of your own kitchen. (Much as I love when someone else prepares vegetables for me, it’s just as delightful to not pay $14 to make cauliflower taste exciting.) I’ll just say it: This garlicky, spicy, tangy-sweet dish is so good, it may ruin you for all other bleh-dry-spiced-roasted cauliflower recipes. It’s the only roasted cauliflower I want.

Let’s talk about why this roasted cauliflower is so good. Starting with how the vegetable is sliced. By cutting the head into thick slabs first, then trimming them down, you make flat pieces of cauliflower that cling to the sheet pan and actually brown all over, as opposed to the few-and-far-between areas of char you’d find if you cut it into round-ish florets. (Slice broccoli this way, too, the next time you’re roasting: It’ll change your outlook on life.) Next, grated garlic: Smearing that warm-spicy, just-Microplaned garlic paste over the mild brassica is the first step. Pair that with plenty of red pepper flakes and a good dousing of olive oil, and you’re well on your way. (Could you add fennel or cumin seeds to this mix? Ground coriander? Absolutely. But you don’t need to load up the tray with additional seasonings to pack on flavor.) Now: golden raisins. Too often, raisins are considered toppings for ants on a log or the thing you avoid in a bag of GORP on a hike—not in my world. Golden raisins in particular add just a hint of sweetness and a pop of chewy texture that doesn’t overpower the rest of the dish, like another dried fruit or a liquid sweetener might do. But of course, if you really can’t stand raisins, just skip them here.

Now, you could call it a day. Or you could fuss a bit more. I sometimes like to season some full-fat ricotta with lots of salt and pepper and smear that onto the serving dish before piling on the roasted cauliflower. If you’re an herb fan, a heavy sprinkle of chopped parsley and chives are another absolutely dreamy addition. Or just leave it alone and head to the table. It’s your roasted cauliflower experience, folks; be sure it’s a good one.

Helpful tools for this recipe:
- Five Two Essential Knives
- Nordic Ware Baking Sheets
- Five Two Cutting Board

—Rebecca Firkser

Test Kitchen Notes

Want more wonderful recipes from Rebecca? Of course you do. Check out her budget column, Nickel & Dine, for great food that just happens to be cheap too. —The Editors