I’ve always thought cauliflower tasted bland, so I never used to buy it. In truth, it doesn’t taste very good by itself, but lots of foods taste boring alone and uncooked. That’s why we have recipes. I’ve been roasting cauliflower for a while now and it’s become a favorite in our rotation.
Ironically, this cauliflower recipe has become a meal in itself.
Here’s everything you need:
Roasted Cauliflower
- 1 head Cauliflower, sliced
- 1/4 cup Olive Oil
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon honey
- Juice from half of a small lemon
- Salt & Pepper to taste
Mix the oil, vinegar, honey and lemon juice in a cup. This is just a sweet vinaigrette.
Cut away the stem and leaves on the bottom of the cauliflower and slice the head horizontally into 3/4 inch slices. The florets might crumble a little, but that’s okay. Just try to keep them as intact as you can. Lay the slices in a single layer on a baking tray and drizzle the oil and vinegar mixture over them. Flip everything so it coats evenly and sprinkle on a little salt and pepper. It’ll look like there’s not enough liquid. That’s normal. The cauliflower will let off some moisture and the oil won’t evaporate.
Put the tray on the upper-middle rack of a preheated, 450° oven and broil for about 30 minutes. Flip the cauliflower pieces once at the 15 minute mark so both sides cook evenly. Sometimes I add a little more oil and vinegar to the tray if it needs it, but that comes with experience. When it’s done, the florets should be caramelized. My wife eats all the burnt pieces while the tray is still hot. It’s like veggie candy.
What’s funny is that this is a very simple recipe. There’s almost no prep and you only have to check on the oven once. But if you serve this to guests at a dinner party, they’ll swoon and say you’re a gourmet cook. Just smile and take the compliment.
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