Roasted cauliflower has become a favourite for foodies and it is for good reasons; it is crunchy and versatile. This underdog of a vegetable can be a star with a little love and attention. A perfect bite of roasted cauliflower florets, the edges all caramelised and golden, releasing a nutty aroma that fills your kitchen. As the heat of the oven brings out its natural sweetness, you cannot help but salivate at that first crunchy bite.
What is great about roasted cauliflower is its versatility. You can season it with a million different spices, toss it with herbs or drizzle it with zesty sauces; it is good for any occasion. From family dinners to fancy parties, this dish will elevate your menu in an instant. And it is a blank canvas; experimenting with different flavours and textures is all part of the fun.
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Tips To Roast A Cauliflower
Use Fresh Cauliflower
Using fresh cauliflower is important for the best flavour and texture. Look for florets that are tight and white. Avoid any with brown spots or wilted leaves that are old. Fresh cauliflower will roast more evenly, be crisper and taste better.
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Cut Into Equal Florets
Cutting your cauliflower into equal florets is key to them roasting evenly. Aim for 1-1.5 inches in size. This way they will cook at the same time, so none will be mushy and others undercooked. Consistency in size also helps with caramelisation and crunch.
Preheat The Oven
Always preheat your oven to high heat; 425°F (220°C) works best. A hot oven is what roasting is all about, so the cauliflower can get crispy on the outside and tender on the inside. This high heat is key to that caramelisation so do not skip this step!
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Use The Right Oil
Using the right oil can make all the difference in crispy roasted cauliflower. Choose oils with a high smoke point, like olive oil or avocado oil. These oils not only add flavour but also help to get that crispy texture. Toss the florets well with oil to get an even coating, which helps in browning.
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Do Not Overcrowd
When you put your cauliflower florets on the baking sheet, make sure to leave space. Overcrowding will steam instead of roast and you will not get that crispy texture you are after. Use multiple pans if you need to or roast in batches so hot air can circulate around each floret.
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Season Well
Season your roasted cauliflower with a lot of seasoning. A simple salt, pepper and your favourite spices will make a big difference. Try adding garlic powder, smoked paprika or even curry powder for an extra kick. Make sure to toss the florets well so every piece is coated.
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Add Crunch
To take your roasted cauliflower to the max, add a crunchy topping just before serving. This could be toasted breadcrumbs, chopped nuts or even a sprinkle of cheese. A squeeze of lemon juice or a drizzle of balsamic vinegar will also add brightness to the flavours and the dish.