Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.
Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.
You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.
As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.
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