Roasted Cauliflower
By America's Test KitchenPublished on March 28, 2011
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
This dish stands well on its own, drizzled with extra-virgin olive oil, or with our Sherry Vinegar-Honey Sauce, Curry-Yogurt Sauce, or Soy-Ginger Sauce. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
- Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.
Time
50 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted to add flavor to cauliflower without drowning it in a heavy blanket of cheese sauce, so we developed a roasted cauliflower recipe that gave us cauliflower with a golden exterior and a creamy interior. We discovered that steaming (in a covered sheet pan) followed by roasting produced nicely caramelized cauliflower with a creamy texture.
Before You Begin
This dish stands well on its own, drizzled with extra-virgin olive oil, or with our Sherry Vinegar-Honey Sauce, Curry-Yogurt Sauce, or Soy-Ginger Sauce. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.
Instructions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
- Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.
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