Sides & Vegetables · American
Roasted Cauliflower
Cook Now303kcal9g protein22g fat25g carbs~$2.64/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianVeganPescatarianNo porkNo alcohol
Ingredients
Servings:
| 2 lb | cauliflower (1 large head, cut into flat-faced slabs and florets) |
| 3 tbsp | olive oil |
| 1 tsp | cumin (ground) |
| 1 tsp | paprika (smoked) |
| ¾ tsp | salt |
| ½ tsp | black pepper |
| 1 unit | lemon (wedges) |
| 2 tbsp | parsley (chopped)optional |
| 2 tbsp | tahini (thinned, drizzled — the Levantine finish)optional |
Method
- prep7 minslabs and flat-faced florets, driedthe head halved through the core, then cut so every piece keeps at least one flat face — the flat face is the browning surface, and a head cut into rounded florets robs itself of most of them; the core, sliced, roasts as sweet as the stems on its green cousin
- mix2 minoil + cumin + paprika + salt + pepper, hands in the bowltossed until the spice-stained oil covers every face — cauliflower's mild sweetness takes warm spice better than almost any vegetable, which is why half the world's cuisines have a version of exactly this pan
- roast25 min450°F, flat faces down, one flip at 18 minuteshotter than the broccoli — cauliflower's extra water needs driving off before browning starts — flat faces to the metal, untouched until deep amber underneath, then one flip for the finish; the edges should look one shade past comfortable, which is where cauliflower stops tasting steamed and starts tasting nutty
- season2 minhot, with the acidlemon over the pan while it sizzles, parsley or thinned tahini if dressing up — roasted cauliflower is the rare side that headlines: over rice with the tahini it is a meal three of seven sources admit they make for dinner