Easy Roasted Cauliflower Recipe (2024)

FAQs

What brings out the Flavour of cauliflower? ›

This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.

Undercooking It. Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Wash and trim the cauliflower so the florets are similar in size. Pat them dry with a clean kitchen towel. Combine the olive oil, salt, and roasted vegetable seasoning in a large bowl. Add the cauliflower florets and toss to coat the veggies with the seasoning.

Cauliflower should be cooked quartered, or cut into florets at the base of the stem. In kitchen lore, lemon juice, milk, flour and vinegar have all been recommended as additions to cauliflower cooking water, presumably to keep it white.

Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.

Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Adding vinegar to the cooking water when cooking cauliflower is a common technique that can help to reduce the strong sulfur smell that cauliflower can sometimes give off while cooking. The vinegar can help to neutralize the sulfur compounds in the cauliflower, resulting in a milder aroma and flavor.

How to cook cauliflower Gordon Ramsay? ›

Cooking instructions

Bring a large pan of salted water to the boil, add the cauliflower florets and cook for 4-5 minutes until just tender. Drain and refresh in iced water, drain again and transfer to a large ovenproof dish.

Lay a cauliflower quarter on the cutting board and angle the knife so that it cuts out the core. Repeat with the remaining quarters of cauliflower. Pull apart the cauliflower florets. Use your hands to divide up the cauliflower florets.

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here.

To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.

To make cauliflower taste more like broccoli, try the following: Blanch: Cut the cauliflower into small flowers and blanch in boiling water for 1-2 minutes, then remove and drain. Blanching removes the astringency of cauliflower and makes it taste more like broccoli.

It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.

To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.