Mariel here. At first I hesitated about posting this – I mean, do you really need me to tell you how to make such a simple side dish? But then I remembered a time not so long ago, when I would call my mom or hit up Google for instructions on basic tasks like boiling water for pasta (does it need salt, should it be like champagne sparkles or full on bubbles) and measuring wet vs dry ingredients. I’ve come a long way since then, but every now and again it’s nice to revisit the easy stuff. And nothing is easier than roasting veggies.
The trick to getting a good roast is to ensure that the cauliflower is spread out on a large baking sheet so everything isn’t all mashed up on top of each other. Tight quarters = steaming and steaming = mushy vegetables. Room to breathe = roasting and roasting = caramelized. And everyone knows caramelized = delicious. So the formula is simple, as you just saw, but if followed correctly, the results are super tasty.
This is a wonderful side dish that pairs beautifully with the Sunday Dinner Roast Beef my mom posted on Tuesday – and as a double bonus, this also makes a great base for cauliflower soup. Just add a little chicken stock and/or cream, take it for a spin in the blender and call it a night.
Print This Recipe
Sweet and Smoky Roasted Cauliflower
Serves 4 as a side
Ingredients:
1 large head of cauliflower, cut into florets – $3.00
1 med-large sweet onion, rough chopped – $1.19
1 large (or two small) garlic clove, minced – stock
2 generous Tablespoons of olive oil – stock
Generous pinch of black pepper – stock
Pinch of brown sugar – stock
Dusting of salt (start with less, taste at the end) – stock
¼ teaspoon chile powder (It’s not spicy, just smoky) – stock
Grand total assuming well-stocked kitchen: $4.19
Cost per serving: $1.04
Directions:
1. Preheat the oven to 400 degrees.
2. In a large bowl, toss together all ingredients coating well.
3. Spread cauliflower onto a large baking sheet – make sure everything has a little space to itself, you want the veggies to roast not steam. Roast for 20-25 minutes until golden and tender. Taste and adjust salt according to preferences.
{ 15 comments… read them below or add one }
My kids love roasted cauliflower, even one of my kids who doesn’t eat broccoli. Roasting definitely brings out the sweetness in this vegetable. Like your addition of a little chili powder!
Roasting is my favorite way to enjoy cooked vegetables. I’ve never tried it with a little brown sugar added to cauliflower, I’ll give it a go next time I roast some. Thanks.
One of my FAV ways to enjoy cauliflower…
Swoon… Cauliflower never had it so good!
Beautiful! I don’t roast cauliflower often so thank you so much for sharing!
I love roasted veggies. My husband is not a huge fan of veggies, so sometimes when he’s away, I mix up a big tray of assorted veggies and pop them in the oven. Then I enjoy the roasted, caramelized goodness all for myself. I usually do just olive oil, salt and pepper, but after reading your method I think I’ll start trying a few different spices, too.
Oh, I love roasted cauliflower! Have you ever tried adding capers and raisins? It adds that sweet and tangy flavor. http://squashblossombabies.com/2010/11/17/broccoli-and-cauliflower/
Cauliflower is one of those great seasonal vegetables that make a trip to the farmers market worth it, even after the weather has turned a bit chilly. Thanks for an excellent recipe for enjoying it!
Oh wow, this is such an awesome idea! What a great dish to add to a fall dinner menu!
This sounds and looks fabulous! Great way to use cauliflower
Cauliflower is my absolute favorite vegetable! thanks for posting this!
I sauteed mine in oil that I popped brown mustard seeds and cumin seeds in. Then add in turmeric, lemon juice & cilantro. Love it everytime!
Sometimes the simplest recipes are the best! I love roasted cauliflower. I never put brown sugar on it, and I’m going to try it next time.
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Few people know what to do w/cauliflower, so thanks for a yummy sounding recipe!
Great tips!! I’ve also cut cauliflower into steaks and grilled. Great results of you cut the correctly.