Crispy Roast Cauliflower Recipes

CRISPY ROASTED CAULIFLOWER

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
• Sprinkle with red chili flakes.

CRISPY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees.
• Cut the cauliflower into florets about the size of a ping pong ball.
• Put into a large bowl and toss with oil and salt and pepper (I used 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, but you can season to taste.
• Spread evenly onto a baking sheet and bake for 25-30 minutes.

ROASTED CAULIFLOWER

Steps:

• Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
• Cut off the stem end of the cauliflower head so that you have a flat base.
• Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
• Next, starting at one of the flat sides, cut the wedge into ½ inch "steaks" so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
• Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
• Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.

CRISPY ROAST CAULIFLOWER

Steps:

• In small saucepan, gently heat the Patak's® Mild Curry Spice Paste while whisking in the oil.Heat gently for 2-3 min to release all the spices and bold flavours of the paste. Remove from heat and let cool.In large bowl, mix all the ingredients together and spread out on a baking sheet for a single layer. {Use parchment paper on baking sheet for easy clean-up.}Roast for 35-45 min until crispy and starting to colour around the edges.Serve in a bowl for the family table, or skewer for serving as an appetizer. Finish with salt, pepper and cilantro.

THE BEST CRISPY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the cauliflower.
• Break off large florets of cauliflower and use a knife to cut a flat edge.
• Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, it may need extra oil.
• Remove the hot baking sheet from the oven and place the cauliflower, flat side down, on the heated baking sheet.
• Place in the oven and roast 15-20 minutes without turning the cauliflower.
• Serve warm.