Master the art of roasting cauliflower with our guide from a chef.
Discover tips for crispy, flavorful results and an easy recipe to follow.
(Because in 2024, were saying no to bland, tasteless veggies.)
Thats whyAnn Ziata, a chef at theInstitute of Culinary Education, says shes totally #TeamRoastedCauliflower any day.
I really like it to crisp up and get beautiful browning, Ziata says.
Your first step is to ensure the vegetable is properly cleaned.
chef attheInstitute of Culinary Educationin New York City
Dont presume your cauliflower is clean, Ziata says.
Give it a nice rinse in a bath of cold water.
Pay special attention to the nooks and crannies in the crown and florets, which can trap dirt.
Ziata adds that you dont necessarily need to soak the cauliflower for long.
Running water should be more than enough to get the vegetable clean.
Once your cauliflower is clean and patted dry, its time to cut it.
A perfectly-cut piece of cauliflower is a bite-size floret, Ziata says.
To get the perfect floret, youll needtwo knivesachefs knifeand a paring knife.
Start by using the tip of a chefs knife to cut out the stem.
chef attheInstitute of Culinary Educationin New York City
Keeping the florets from dismantling into a million tiny pieces.
Of courselike most things in lifeno two heads of cauliflower are the same, so striving for perfectionisntthe goal.
The important thing is that they will cook evenly and be bite-sized, Ziata says.
Trim off any excess stem from the cauliflower head, says Ziata.
(Compost it or save the stem to cook laterits edible too!)
For small heads of cauliflower, slice the round head lengthwise or crosswise into three-quarter-inch wide steaks.
Although the stems will generally keep the florets secured together, there may be some small pieces that detach.
Separate them and use them for something else, she says.
Keep in mind that steaks really lend themselves to marinating andthenroasting.
Or if youre feeling extra jazzy, its a great cut for agrilled cauliflower recipe, too.
(In other words, dont overcrowd the pan.)
Use two sheets if you gotta make room for everything.
If the pieces are too close together, they will steam andnotcaramelize, she says.
Well, it all depends on how big your cauliflower pieces are and how hot your oven runs.
Otherwise the small bits on the outside will burn before the inside is finished cooking, Ziata says.
In a 350oF oven, this can take about an hour or soremoving the foil halfway through.
Cauliflower can stand up to strong, pungent ingredients, says Ziata.
Think of it as a blank slate for anything you want to taste.
Its extremely versatile and will work with a ton of different flavor profiles.
If youre feeling uninspired, thisroasted turmeric cauliflower recipeis calling your name.
Preheat the oven to 375oF.
Line a sheet pan with parchment paper.
Spread the florets in an even layer on a parchment-lined sheet tray.
Roast until golden and crispy, about 15 minutes.
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