Roasted cauliflower

Roasted cauliflower

By
From
Top With Cinnamon
Serves
2-4
Photographer
Izy Hossack

I used to not like cauliflower. It’s hard to know what to do with it apart from boil it and serve it plain, which I find can make it bitter and pretty boring. I’m secretly happy that most people, in my experience, don’t like cauliflower either. It means that it’s pretty cheap to buy so I can make A LOT of roasted cauliflower, on the regular. Roasting it imparts a tenderness, with a creamy and slightly sweet flavour. I’m completely smitten with it and it goes with pretty much everything! You can of course switch around the flavourings: season it with smoked paprika or curry powder pre-bake, or toss it with a mustard vinaigrette once roasted.

Ingredients

Quantity Ingredient
1 large cauliflower, outer leaves and stalk removed
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme, (optional)
or few sprigs fresh thyme, (optional)

Method

  1. Preheat the oven to 180°C. Split the cauliflower into florets then slice the florets into quarters or thirds and place them on a baking tray.
  2. Drizzle with the oil and sprinkle with the garlic salt, pepper and thyme, if using. Use your hands to toss the cauliflower until it is evenly coated then bake for 30 minutes until golden brown.

Note:

  • Roast the cauliflower with some pancetta for even more flavour.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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