Best 11 Oven Roasted Cauliflower Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Oven-Roasted Cauliflower: A Delightful Medley of Recipes**

Cauliflower, a cruciferous vegetable, takes center stage in this culinary exploration, offering a symphony of flavors and textures. Indulge in a trio of delectable recipes that showcase cauliflower's versatility. Roast it whole for a dramatic centerpiece, transform it into tender florets tossed in aromatic spices, or blend it into a creamy and comforting soup. Each recipe is a testament to cauliflower's ability to shine as a standalone dish or complement other ingredients. Whether you're a seasoned home cook or just starting your culinary journey, these recipes promise a delightful and satisfying experience.

Here are our top 11 tried and tested recipes!

OVEN ROASTED CAULIFLOWER



Oven Roasted Cauliflower image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
1/3 cup extra-virgin olive oil
2 1/2 tablespoons lemon juice
1 1/2 teaspoons finely chopped fresh rosemary leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh cracked white pepper
1 1/2 teaspoons minced garlic

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan.
  • Remove the pan from the oven and serve immediately.

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER



Oven Roasted Cauliflower with Turmeric and Ginger image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 jalapeno, finely diced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 head cauliflower, cut into florets
Salt

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
  • Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER



Italian-Style Oven-Roasted Cauliflower image

This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.

Provided by gonefishn

Time 45m

Yield 4

Number Of Ingredients 9

1 head cauliflower, cut into florets
5 large mushrooms, coarsely chopped
4 cloves garlic, sliced
¼ medium red onion, sliced
¼ medium red bell pepper, sliced
¼ medium yellow bell pepper, sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
  • Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g

OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON



Oven Roasted Cauliflower and Broccoli With Bacon image

Fresh Cauliflower and Broccoli from our garden - several recipes found, but all too fattening. Putting together a recipe of my own. This recipe can be cooked on the grill. We did not add the panko and cheese, but they would be a great addition. Which I will do today when I am reheating the leftovers.

Provided by lesliecoy

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cauliflower
1 lb broccoli
3 slices bacon, microwaved until done
5 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup panko bread crumbs and 1/4 cup finely grated parmesan cheese or 1/3 cup sharp cheddar cheese

Steps:

  • Preheat oven to 400°F.
  • Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
  • Drizzle with olive oil and toss with the precooked bacon and spices.
  • Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
  • Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
  • Serve immediately.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON



Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon image

Make and share this Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon recipe from Food.com.

Provided by Redsie

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

5 -6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan cheese
chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan.
  • Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  • Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
  • Remove from the oven and sprinkle with the Parmesan.
  • Garnish with chopped chives and serve immediately while still warm.

OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS



Oven-Roasted Salmon with Cauliflower and Mushrooms image

Provided by Curtis Stone

Categories     main-dish

Time 1m

Yield 4 servings

Number Of Ingredients 19

1/2 cup dry red wine
1/4 cup dried currants
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head cauliflower, cored and cut into small florets
1/4 cup extra-virgin olive oil
Kosher salt
1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large
1/4 cup very finely chopped shallots
2 cloves garlic, finely chopped
3 tablespoons thinly sliced fresh sage
Freshly ground pepper
4 5-ounce salmon fillets (skin on)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/4 cup green pumpkin seeds, toasted (optional)

Steps:

  • Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  • Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
  • Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  • Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
  • Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

OVEN-ROASTED CAULIFLOWER



Oven-Roasted Cauliflower image

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Provided by Cherry Baumgartner

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 7

1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
  • Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE



OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE image

Categories     Roast     Quick & Easy     Dinner     Casserole/Gratin     Cauliflower     Winter     Healthy

Yield 6 6

Number Of Ingredients 8

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON



Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon image

Categories     Cauliflower

Number Of Ingredients 1

1 bag see link

Steps:

  • See link

OVEN ROASTED CAULIFLOWER



Oven Roasted Cauliflower image

Cauliflower is having its moment as a popular veggie and this oven roasted cauliflower is delicious. Bread crumbs coat the cauliflower and, once roasted, the florets have toasty, crispy edges. Parmesan cheese adds a bit of savory to the side dish. Filled with wonderful Italian flavor, this recipe will convert everyone to a...

Provided by Elizabeth Dekle

Categories     Vegetables

Time 50m

Number Of Ingredients 7

1 pkg fresh cauliflower
1/2 c Italian bread crumbs
1/4 c olive oil, extra virgin
3 clove garlic, pressed or minced
3 Tbsp Parmesan cheese, finely grated
pinch salt and pepper
1 1/2 Tbsp capers (optional)

Steps:

  • 1. Preheat the oven to 400 degrees. Core the cauliflower and separate the florets. Large florets can be cut or left whole.
  • 2. Place into a plastic produce bag. Add olive oil to the plastic bag and shake to coat cauliflower.
  • 3. Then add the bread crumbs and remaining ingredients.
  • 4. Twist the bag and turn over, shake to coat to cauliflower. Make sure to get an even coating over all the cauliflower.
  • 5. Pour everything into an 8 x 8 and cover with foil.
  • 6. Bake covered for 20 minutes.
  • 7. Remove foil and bake uncovered for twenty more minutes.
  • 8. Serve and enjoy!

OVEN ROASTED CAULIFLOWER



Oven roasted cauliflower image

trying to eat healthy? well here's something that's healthy and delicious!

Provided by Crystal Wilkinson

Categories     Vegetables

Time 45m

Number Of Ingredients 8

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 clove garlic, thinly sliced or more if you want
1/4 c olive oil
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp grated parmesan cheese
3 Tbsp panko bread crumbs

Steps:

  • 1. Heat oven to 450 degrees F.
  • 2. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.
  • 3. Transfer, in a single layer, to a large rimmed baking sheet. Sprinkle with bread crumbs. Roast at 450 degrees F for about 25 minutes,stirring once.
  • 4. Sprinkle with cheese. Serve immediately

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size. The florets should be tightly packed and free of blemishes.
  • Trim the cauliflower properly: Use a sharp knife to remove the leaves and core of the cauliflower. Cut the cauliflower into florets about 1-2 inches in size.
  • Season the cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, paprika, or cumin.
  • Roast the cauliflower at a high temperature: This will help to caramelize the cauliflower and give it a crispy exterior. Roast the cauliflower at 425 degrees Fahrenheit for 20-25 minutes, or until it is tender and browned.
  • Serve the cauliflower immediately: Roasted cauliflower is best served hot out of the oven. You can drizzle it with a sauce, such as tahini sauce or lemon-herb vinaigrette.

Conclusion:

Oven-roasted cauliflower is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With its simple preparation and delicious flavor, oven-roasted cauliflower is a dish that everyone will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #side-dishes     #vegetables     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #cauliflower

Related Topics