Cauliflower has had a meteoric rise to fame my house.
It’s gone from little-known, discredited vegetable to one of our family favorites. I’m certain the Cauliflower Fried Rice and the Cauliflower Tots dishes should take most of the credit.
Yesterday, I came across a recipe for roasting a large head of cauliflower. I was intrigued as I realized I had only ever sauteed the veggie on my stove top.
The recipe is also appealing as all that’s needed is a one head of cauliflower, some olive oil, and a little bit of butter!
After 50 minutes of roasting in the oven and 3 seconds of basting some melted butter all around, we had a wonderfully flavorful vegetable side dish.
My kids were reluctant to try the dish, probably because they were overwhelmed as they stared down the biggest head of cauliflower they’ve ever seen.
However, once they witnessed the knife slide easily through the center of the veggie, watched me cut it up into pieces, and smelled the warm butter, they caved and sampled.
Thumbs up all around.
It was delicious. We added some more salt for flavoring but, will definitely be adding this to our monthly repertoire.
Enjoy.
Roasted Cauliflower
serves 3-4
Ingredients:
- 1 large head of cauliflower
- olive oil
- salt
- 3 tablespoons butter, melted
- one vidalia onion (if desired)
Instructions:
- Pre heat oven to 400 degrees.
- Drizzle olive oil generously over top cauliflower and spread around with hands.
- Place vegetable in oven-safe dish and cover with tin foil (make sure there are no air pockets).
- Bake in oven for 40-50 minutes depending upon the size of the cauliflower.
- If using onion, cut into slices and sautee with olive oil over stove stop, stir gradually for 10-15 minutes until onions turn light brown. Set aside.
- Remove cauliflower from oven and let sit uncovered for 3 minutes.
- Baste melted butter around outside of vegetable.
- Cut into salt pieces and add salt to taste. Add in onion slices.
- Enjoy!
[…] Roasted Cauliflower and Cauliflower Fried Rice are our new family favorites. […]