Menu
  • Home
  • Copyright
  • Contact

Feast on the Cheap

Entertaining Recipes for the Budget Gourmet

  • twitter-bird2-square-webtreatsetc-150x150
  • rss-cube-webtreatsetc-150x150
  • facebook-logo-square-webtreatsetc-150x150
  • pinterest-square150
  • 3d-transparent-glass-instagram-icon
  • About
  • Recipe Index
  • Well-Stocked
  • Links
  • Home
  • About Mary Anne and Mariel
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked
  • Contact

Sweet and Smoky Roasted Cauliflower

October 13, 2011 by feastonthecheap 17 Comments

Share this:

  • Tweet
  • Email

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 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 – 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.

Share this:

  • Tweet
  • Email

Filed Under: Gluten-free, Recipe Index, Side Dishes, Vegetarian Tagged With: cooking, food, recipes, Side Dishes, vegetarian

About feastonthecheap

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Comments

  1. Jeanette says

    October 13, 2011 at 7:59 am

    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!

    Reply
  2. Rhonda says

    October 13, 2011 at 8:00 am

    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.

    Reply
  3. Blog is the New Black says

    October 13, 2011 at 9:27 am

    One of my FAV ways to enjoy cauliflower…

    Reply
  4. Sommer@ASpicyPerspective says

    October 13, 2011 at 9:50 am

    Swoon… Cauliflower never had it so good!

    Reply
  5. Krista {Budget Gourmet Mom} says

    October 13, 2011 at 4:26 pm

    Beautiful! I don’t roast cauliflower often so thank you so much for sharing!

    Reply
  6. Lana @ Never Enough Thyme says

    October 13, 2011 at 4:42 pm

    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.

    Reply
  7. Squash Blossom Babies says

    October 13, 2011 at 5:34 pm

    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/

    Reply
  8. Jeff Deasy says

    October 13, 2011 at 6:16 pm

    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!

    Reply
  9. Kate@Diethood says

    October 13, 2011 at 7:31 pm

    Oh wow, this is such an awesome idea! What a great dish to add to a fall dinner menu!

    Reply
  10. Alison @ Ingredients, Inc. says

    October 13, 2011 at 10:05 pm

    This sounds and looks fabulous! Great way to use cauliflower

    Reply
  11. DessertForTwo says

    October 14, 2011 at 12:07 am

    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!

    Reply
  12. Mariko says

    October 15, 2011 at 3:12 am

    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.

    Reply
  13. foodie @ Tasting Spot says

    October 16, 2011 at 3:24 am

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    Reply
  14. Sandi says

    October 16, 2011 at 10:27 am

    Few people know what to do w/cauliflower, so thanks for a yummy sounding recipe!

    Reply
  15. Butternbourbon says

    October 19, 2011 at 4:11 pm

    Great tips!! I’ve also cut cauliflower into steaks and grilled. Great results of you cut the correctly.

    Reply
  16. Mama B @ My Edible Journey says

    October 25, 2013 at 2:36 pm

    Where have you found non-spicy smoked chili powder? I’ve found chipotle, which of course is spicy. But I’ve not seen a smoked chili powder. What brand do you use?

    Reply
    • feastonthecheap says

      October 25, 2013 at 2:39 pm

      Sorry, I can see what that’d be unclear and am changing now. I meant to just elucidate that although this uses chili powder, it doesn’t render the dish spicy, it’s just a smoky flavor – meaning it’s kid-friendly

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

bio5

MEET MARY ANNE & MARIEL:

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Subscribe by Email


Enter your email address:

As Seen In

Archives

Categories

Top Posts

  • Tuscan Sausage Soup with Shell Pasta, Spinach & White Beans
  • Mango Strudel
  • Pesto Pasta Salad with Roasted Tomatoes and Asparagus
  • Creme Brulee with Candied Peaches
  • Cinnamon-Spiced Lamb Meatballs with Tzatziki

Pages

  • About Mary Anne and Mariel
  • Contact
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked

Follow Us

  • Twitter
  • Facebook
  • Pinterest
  • Instagram
  • StumbleUpon
  • RSS Subscription

Latest Posts

Grilled Watermelon with Goat Cheese and Crispy Pancetta

Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro

Holiday Wishlist for the Design Obsessed

Copyright © 2022 · Feast on The Cheap · Built By VarickDesign

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.