Oven Roasted Cauliflower

[clark153]

I found this recipe in a cooks illustrated magazine. Usually there is nothing in there that is even close to low carb. The secret is in following the baking directions exactly. The cauliflower is crunchy on the outside and soft on the inside. I made faux hash browns with the leftovers.

Roasted Cauliflower

1 medium head of cauliflower
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges cut side won on foil – or parchment – lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with additional salt, pepper, and oil to taste, and server immediately.

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[momov2boys]

MMMmmm...
Thanks for sharing

[Itsanewme]

Originally Posted by clark153

I found this recipe in a cooks illustrated magazine. Usually there is nothing in there that is even close to low carb. The secret is in following the baking directions exactly. The cauliflower is crunchy on the outside and soft on the inside. I made faux hash browns with the leftovers.

Roasted Cauliflower

1 medium head of cauliflower
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges cut side won on foil – or parchment – lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with additional salt, pepper, and oil to taste, and server immediately.

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When I make roasted cauliflower I always make exra for roasted cauliflower soup. It reminds ne of baked potato soup.

[marieze]

Those puppies are begging to be dipped in sour cream!

marieze

[Dottie]

LOL -you know in one version of weight watchers, they called this a popcorn substitute You used cooking spray instead of oil!

BTW this method also works with zucchini, green beans(frozen), and broccoli as well

[marieze]

Dottie....your avatar pix is beautiful!

marieze

[eshlemania]

When I make roasted cauliflower I always make exra for roasted cauliflower soup. It reminds ne of baked potato soup.

Do you have a recipe for said soup?? I'm very interested.

Bev

[Goldenrod]

Oh, man...looks delicious!!

I've started roasting broccoli in a similar way (but you can cut it into smaller pieces, rather than the big wedges like with the cauliflower). Done brussels sprouts, too, though they take much longer to get brown and crispy on the outside. I really think that if more people cooked veggies this way, kids would love it. You can't possibly compare veggies roasted in olive oil with a little salt and pepper (and maybe some garlic) to the watery, bland, soggy stuff that comes out of a can, or a freezer bag.

[Itsanewme]

Originally Posted by eshlemania

Do you have a recipe for said soup?? I'm very interested.

Bev

Here's the recipe I use. I also add cheese and bacon to make it more like baked potato soup.

Roasted Cauliflower Soup
Recipe By : Family Circle Christmas (2005)


3 pounds Cauliflower -- cut into flowerets
1 large head or about 10 cups
1 Large Onion -- sliced
2 cloves Garlic -- each halved
2 tablespoons Olive Oil
2 cans Chicken Broth -- (14.5 oz each)
1 cup water
1 bay leaf
1 teaspoon chopped fresh thyme
1 cup Half and Half
1 teaspoon Salt
1/8 teaspoon Black Pepper

1.) Heat Oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
2.) Roast in 400 degree oven for 30 minutes, stirring after 15 minutes.
3.) In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
4.) Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half and half, salt and pepper; gently heat.

Nutritional Facts:
(Per Serving)
98 Calories
9 g fat (3 g saturated fat)
2 g protein
4 g carbohydrate
1 g fiber
741 mg sodium
13 mg cholesterol


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NOTES : Mary's notes: Great soup! I added some crisp bacon bits and shredded cheddar cheese right before serving.