Cooking Recipes Sides

Roasted Cauliflower 

June 24, 2017
roasted cauliflower

It has been brutally hot for the last week so I have loathed being in the kitchen at the hottest part of the day to cook dinner. We have no air conditioning. Today we had a bit of relief so I roasted cauliflower in my Breville counter top oven. It produces a lot less heat and I love the convection option for caramelization. Now if you think you don’t like cauliflower you really must give this a try. Roasting gives it a totally different flavor.

Rather than cutting the cauliflower into florets, I prefer to slice it into about 3/4 inch slices. It’s much less fiddly than cutting it into florets and you get better browning That my friends is the key to nutty flavor. Also it’s much quicker to flip the slices. 
Line a sheet pan with foil for easy clean up and place the sliced cauliflower on it. Give it some room. Drizzle both sides with olive oil and sprinkle on salt, pepper, garlic powder and thyme.


Cook at 375 for 25 minutes flipping over the slices half way through. You want nice browning on both sides. If you can use convection it’s even better. The garlic and thyme compliment this better than any other spice combination I have tried, still there are lots of other possibilities. I need to try finely grated parmigiana. Hmmm, thinking out loud.

There you have it. An easy low calorie, healthy side dish. If you have leftovers it’s great in pasta salad or in a tossed green salad.

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  • Ingrid Salomonson June 28, 2017 at 12:11 pm

    Jeanne, I love roasted cauliflower! I’ve never sliced it, though. Great idea! I will try that as well as adding Thyme to my usual concoction. Thanks for great ideas and inspiration!

    • 4floskitchen June 28, 2017 at 12:14 pm

      Slicing is so much easier!

  • Tabitha Wagner August 14, 2017 at 4:44 pm

    Hi Jeannie and Flo, We’re having cauliflower for dinner! It’s in the oven, and I can hardly wait to try it!

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