I can't believe it's taken me this long to discover how delicious cauliflower tastes when roasted. Chinese cuisine doesn't really use the oven, and thus I grew up eating food that was mostly stir fried, steamed, or boiled. Not that stir-fried cauliflower isn't delicious. It is. And I absolutely love Chinese food.
But there's something about the roasting process that especially brings out some amazing flavors in cauliflower that you don't get from stir frying, steaming, or boiling.
And it's so incredibly simple . . . and so delicious. There's really no need for an actual recipe. Just preheat the oven to 400 degrees; toss together cauliflower florets with olive oil, salt, and pepper; and put everything in a single layer onto a baking tray. Roast at 400 degrees for 25-30 minutes. Check the florets halfway through and stir.
That's it! And they will brown and look like this!!
Oh yum . . .
Finish the dish off by drizzling some white truffle oil on top. You can optionally add coarse sea salt (or normal salt) to taste. Oh yeah . .once you add the truffle oil, it's hard to stop eating it.
The truffle oil really kicks this humble side dish up to another level. I recently brought this to a potluck and people gobbled it up. Yeah, they gobbled up the veggie dish. It was awesome.
Enjoy!
Love cauliflower! This looks like a simple and easy recipe to fix, which is really important to me sometimes. :) Yum!
ReplyDeleteLooks awesome!
ReplyDeleteLOVE roasted veggies! i think anything works :) i just got some truffle oil for xmas, so I'll have to give it a try next time I pick up cauliflower
ReplyDeleteAfter I tried roasting cauliflower, it immediately became the ONLY way I cook the cruciferous veggie. SO GOOD! The cauliflower gets even crispier if you cut it into slices rather than cut it into florets. I love the idea of finishing it off with a touch of truffle oil!
ReplyDeleteLauren - thanks for the tip! I love that idea. I always loves the crispy edge, heh - even though it means you're probably eating all the oil. Oh well! At least it's good fat. :)
ReplyDeleteYou know...come to think of it - I've never had roasted cauliflower. It's always been raw, with some type of cheese or in a puree. It's amazing how the simplest and most delicious techniques just pass your mind!
ReplyDeleteMy recipes bookmarked is going overload (not that I'm complaining!)
This sounds delicious, I will have to try it. Mm... oil...is there anything it can't improve?
ReplyDeleteThis is an intriguing recipe. I love simple recipes that yield addictive results! Will be trying this one soon.
ReplyDeleteI always roast my broccoli and asparagus. I toss them in olive oil and a little salt and pepper and then roast them until they're crispy. They have a wonderful nutty flavor and it's the only way I can get my kids to eat them. I'll have to get some truffle oil to try and roast some cauliflower, never tried it with either of those.
ReplyDeleteI always roast my broccoli and asparagus. I toss them in olive oil and a little salt and pepper and then roast them until they're crispy. They have a wonderful nutty flavor and it's the only way I can get my kids to eat them. I'll have to get some truffle oil to try and roast some cauliflower, never tried it with either of those.
ReplyDelete