A couple months ago, we were invited for dinner with the Kate/Scott/Hayley/Emma family. We met them when we were still living in the apartment here and they moved into the apartment right across from us. In spite of huge age differences (Hayley is 10, Emma is 7) our kids would play together in the outside hall between our apartments. Neither of my kids is old enough to play unsupervised yet, so I eventually pulled our two lawn chairs off the patio and stuck them next to our front door. After a few weeks, Kate and/or Scott would join me while we watched the kids play after dinner. They had just moved from Michigan for Scott's new job and we became instant friends. I'm pretty sure that Hayley is Genoa's most favorite person on earth. It turned out that we both found houses within a few blocks of each other and Hayley and Emma now go to the same school that Genoa and Alex will attend in a few years.
Anyway, Kate made the most EXCELLENT dinner while we were there. She roasted pork tenderloin, which is pretty much my favorite meat after filet mignon and then I watched as she prepared and roasted a head of cauliflower. To be honest, I kinda fibbed a bit when she asked if I liked cauliflower, because I hadn't eaten it in at least five years and I couldn't remember ever really liking it. But GOOD GRACIOUS, did I love how she made it! It was so good that I don't think a week has gone by since that night that we haven't had roasted cauliflower at least once. I'm now buying two or three heads per week. It's THAT good.
What follows is my recipe, which is only slightly different (read: more caloric) than how Kate made it that night. It's simple and delicious and probably doesn't need the 28 pictures I'm going to post with these instructions, but I really prefer this style of recipe. It leaves nothing to chance. Pioneer Woman has spoiled all of us, hasn't she?!
The ingredients could not be more simple:
1 head of cauliflower
2 tablespoons of butter
Olive oil
Salt
Pepper
It's really not more complicated than that. First off, preheat your oven to 400 degrees, then start chopping up that cauliflower.
It's important to chop the cauliflower so it has at least one flat side. This is a dish that roasts on the bottom rack of my oven and the browning mostly takes place on the baking sheet itself, so you want to make sure that you get a lot of surface area touching the bottom of the pan. It's best when the pieces look like this:
Work your way through the entire head and then throw it in your colander.
Then rinse.
I wouldn't submerge the cauliflower in water to wash it, only because it tends to be a bit spongy and might get waterlogged. The rinsing works just fine and if you're nervous, you could always buy organic. (I don't, but only because I'm cheap!) I then transfer the cauliflower to some paper towels to let it dry a bit.
Then throw a sheet of tin foil onto a single-layer baking sheet. The dual-layer cookie sheets with the air in them probably won't brown the bottom of the cauliflower, so I'd avoid that type.
Next, throw some butter in a dish. I think I used around two tablespoons. You can use a little or a lot, depending on your taste. In fact, when Kate made this recipe, she used zero butter. I just like its flavor and also because butter browns a bit better than olive oil and I like the end product to be as crispy as possible.
Then melt that butter in the microwave (it took about 20 seconds for mine).
Next, get out your olive oil. My favorite is Trader Joe's Garlic Flavored olive oil, which is perfect for this recipe. Sadly, my Trader Joe's hasn't had it in stock the last four times I've been there. Instead I made my own by sautéing a few minced garlic gloves in butter and then adding them to the bottle with some Italian herbs. It's not as garlic-y as Trader Joe's, but it's a good substitute. (Also a substitute that can apparently breed Botulism and should probably be avoided!!!) I generally buy the extra light flavored olive oil because I HATE olives and that fancy schmancy first-press stuff tastes like, well, OLIVES.
Add a few slugs of your olive oil to the butter. Don't skimp, if you run out, then you have to melt more butter to get your mixture right again.
Then grab your pastry brush. I finally broke down and bought one of these silicone brushes because even though I seemed to purchase them by the dozen, my regular pastry brushes always magically disappeared into Alex's art box. But he's not allowed to touch this one.
Next I coat my baking sheet with a relatively thin layer of the olive oil/butter mixture.
Then get out the salt and pepper. Kosher salt would work even better, but you can use any kind you have.
And throw a decent amount of each evenly onto your greased baking sheet.
Then get out your chopped cauliflower.
And arrange it on your baking sheet, flat sides down.
It's already starting to look delicious.
Next, get out your pastry brush and coat the cauliflower with the butter/olive oil mixture. It's important to pay attention to your starting point, since the cauliflower will begin to absorb the oil immediately and you don't want it to get soggy by dousing it twice.
Beautiful oily cruciferae!
Get out that salt and pepper again.
And generously douse the top of the cauliflower with both.
Then place it on the BOTTOM rack of your oven at 400 degrees for approximately 20 minutes. This is what it looks like after about 15 minutes. Feel free to cook something else (like, I dunno, a tasty meatloaf?) on the top rack to save energy.
If it doesn't seem to be browning on top, you can always put it up on the top rack for a few minutes and/or turn the broiler on. When it's done, it looks like this:
Good grief is it delicious!
See how the bottom gets all brown and yummy!
As you can see from the menus on my sidebar, this is a weekly staple for us now. Sadly, neither of the kids will even TRY this recipe for me, but Dave and I usually finish a head of cauliflower between the two of us in one dinner. There are rarely leftovers, but when there are, this recipe is even good cold. The best part is that it almost fools you into thinking it's a carbohydrate, so I never have to make potatoes or rice when I cook this. It's a perfect side dish. Thanks, Kate!
Enjoy! (And as always, send me your reviews!)
Thanks for the recipe. I think I'll try it tonight. My husband and I will both like it. I like that you add all the special little tips with your recipe. Thanks again!
Posted by: Mitzi | March 03, 2008 at 09:35 AM
I don't like cauliflower, but I am going to try this. Could you do it with broccoli as well?
Posted by: DaisyCake | March 03, 2008 at 09:52 AM
I read you all the time (from the privacyof reader of course) and I just had to comment. I love this recipe, more importantly the kids loved it. I just read your 100 things but comments are closed. Financial planner? WOW! Any time you want to take a shot at my finacial debacle your welcome to it ;)
Posted by: Ashley & Family | March 03, 2008 at 09:59 AM
I've never liked cauliflower. But you've convinced me to try it!
Posted by: Scissorbill | March 03, 2008 at 10:22 AM
My kids will eat this! Never thought of just roasting the damn thing. Thank you.
Posted by: MM | March 03, 2008 at 11:00 AM
I love cauliflower, and I'd never thought of roasting it before. I am going to try this!
Posted by: Steph | March 03, 2008 at 11:10 AM
I made this after I emailed Amanda for the exact recipe a couple weeks ago. It is FANTASTIC!!! I am veggie impaired but this is so easy, and my family of veggie haters even liked it! No left overs at our house!
Thanks Amanda!
Posted by: Tami C | March 03, 2008 at 11:44 AM
My kids both love cauliflower. I can't wait to try this recipe. I'll let you know what happens.
Posted by: Dorie | March 03, 2008 at 12:45 PM
Thanks, I've been meaning to ask for this recipe since you guys eat it so much.
Posted by: Lynn | March 03, 2008 at 01:26 PM
My lazy ass self does this even more simply--just toss the cauliflower in a bowl with the olive oil, salt and pepper and some minced garlic--no brushing required--and the oven bumped up to 425. Also, no need to coat the foil with oil if you use that non-stick foil (which is fantastic--try it!) I also flip the florets over halfway through to get them brown on both sides, but I admit that's more work, not less. Yes, this works really well with broccoli, too. And parsnips! (Cut 'em in french fry shapes.)Asparagus can be done the same way, but it cooks very fast, so you have to watch it carefully or you end up with asparagus goo. I use the same technique for potatoes--the little red ones, cut in halves or thirds, and fresh rosemary instead of garlic. They take longer than the veggies, and definitely have to be flipped halfway, but soooo good.
Posted by: Jasmina | March 03, 2008 at 04:09 PM
This is SO good and I am not a cauliflower fan. I tried it myself tonight using your pictures as a guide. Thanks for the new side dish!!
Posted by: Kelli Sessions | March 03, 2008 at 09:09 PM
Long time lurker, first time poster.
This looks really yum, I will definitely try it when cauliflower season rolls around here. Thanks!
Posted by: theotherbear | March 03, 2008 at 09:55 PM
Yum yum yum! This looks awesome. I might try it tonight!
Posted by: Brea | March 04, 2008 at 12:14 PM
I don't know what it is about cauliflower, but it seems like everyone I know is eating it and talking about it lately! Last week, I threw a bunch in the boiling water with my potatoes and made mashed potatoes/cauliflower. My kids had no idea, and they ate it!
Posted by: Laura | March 05, 2008 at 09:06 AM
I made this on Tuesday 3/4/2008 It was delicious and I could have eaten it all by myself, but I had to share. I will definetly be making this often but hopefully when cauliflower isn't so expensive.
Posted by: Barb | March 05, 2008 at 12:37 PM
So, I hate cauliflower. Hate. HATE. My husband loves it, though. So, i decided to make it last night for him. I was gagging as i cut up the stalks.
I followed the directions.
Placed it on his plate (and a bit on mine because I was trying to be open minded).
It was FANTASTIC. I ate at least half the pan while my husband watched, open-mouthed.
GREAT JOB. (My only alterations were kosher salt instead and less of the butter/oil mix. I don't know what i am doing wrong, but with both the cauliflower and the rice pilaf, they are too greasy for me.)
Posted by: melissa | March 06, 2008 at 05:27 AM
Hey Manda, I made this tonight. And for the record, I hate cauliflower. But this was good.
photo here: http://www.flickr.com/photos/carrisablog/2315303689/
(fyi I'm going by a diff name/blog now)
Posted by: Carly | March 06, 2008 at 08:35 PM
Okay. I finally I have a reason to leave a comment. I hope you get this comment/read it. (I live in Portland but work in Vancouver! and I have been reading your blog for about 6 months or so! By the way.) I made this for a dinner party I had tonight. I thought that I used too much salt but my friends all LOVED the recipe. Maybe they were being nice. It was very good, I thought. I love veggies, but seeing as I am a vegetarian it is no big surprise. Thanks SO MUCH for the recipe!!!
Posted by: lauren | March 08, 2008 at 12:34 AM
All I have to say about this recipe is...BURP. I went all Garfield on it and I'm not ashamed. Amanda, you rock!
Posted by: DebbieS | March 08, 2008 at 08:24 PM
I made this recipe last night...delicious!! We picked up a head of cauliflower from our local farmer's market (you might know it since you lived in Davis back in the day!!) and then roasted it last night. So good and easy. Even the boyfriend (who claims to not like cauliflower) asked for seconds. We finished the whole head in one sitting. So good. I give it an A+.
Posted by: Karen | March 10, 2008 at 04:35 PM
I think I love you! I made the cauliflower....OMG! Dee-lish! I also did carrots and I'm going to try brussel sprouts. HOLY COW are these good!
Posted by: Lori | March 14, 2008 at 06:33 PM
I FINALLY tried it this weekend. Everyone loved it, the kids even loved it! We ran out and everyone was so disappointed. Next time I'll need 2 cauliflowers. I had it with a roasted chicken and homemade biscuits and it was so good that I made dessert afterwards because I could not top off a meal that delicious with a 100 calorie pack or something!
Though, I didn't have any olive oil, so I used veggie oil and a sprinkling of garlic powder.
Posted by: Michelle | April 02, 2008 at 11:05 AM
Oh my STARS!! Bless you!! this was awesome! I am NOT a veggie person but LOVED this. My youngest boy, who balks at everything (the kid won't even drink CHOCOLATE milk!!) LOVED it..he asked for more and more and more. Even after dinner was done and he was up from the table..he kept asking for more. I am thrilled!! thank you!!!
Posted by: Tricia | May 28, 2008 at 04:38 PM
I tried to cheat and use frozen cauliflower which did NOT work... I only recommend this if you like the normal yucky mushy cauliflower! However, I made it the RIGHT way which was DELICIOUS and I actually made myself sick eating too much in one night(read:almost the whole head).
www.elizabethandchad.blogspot.com
Posted by: Elizabeth | May 31, 2008 at 04:35 PM
Yum! I am not normally a fan of Cauliflower, and actually turned up my nose when you first posted it. After all the positive comments, I decided to give it a try, and guess what? LOVED IT.
I added some garlic, and cut the cauliflower into even smaller FLAT pieces. My only problem is that mine never gets as brown as yours does in the pics, so I think I'm gonna have to turn up the oven.
Too bad that organic cauliflower is nearly $3.00 a head in my grocery store. Otherwise, I would have it several times per week. That, and also it kinda makes me gassy! TMI
Posted by: Amanda | June 05, 2008 at 10:30 AM