Crispy Roasted Cauliflower

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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This is one of my go-to veggie side dishes for those nights I don’t feel like putting much energy into preparing an elaborate accompaniment to the main course.

A cinch to prepare, this cauliflower emerges from the oven tender with a crisp exterior. The key to achieving the caramelization is cutting the cauliflower into thick slices – rather than florets – in order to expand the surface area that makes contact with the hot baking sheet. Any type of accoutrement (a grating of fresh parmesan cheese perhaps) would be a welcomed addition to the roasted cauliflower, but it is quite delicious unadorned.

If you think you don’t like cauliflower, I would bet money that this cooking technique will change your mind!

Crispy Roasted Cauliflower

Ingredients:

  • 1 head cauliflower
  • olive oil cooking spray
  • Kosher salt
  • freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the cauliflower crossways into 1-inch-thick slices. Set aside.
  3. Coat a baking sheet with cooking spray. Place the cauliflower slices onto the prepared baking sheet in a single layer and coat with cooking spray. Season with salt and pepper.
  4. Roast in preheated oven for about 30 minutes, or until browned and crisp.
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