Cauliflower can be much more than just a boiled side dish. When roasted in the oven with olive oil, garlic, paprika and oregano, it takes on a completely different flavor: mild, nutty, golden and slightly crispy on the edges.
This is a simple recipe that is perfect for both a weekday dinner and a delicious side dish on the weekend. With a little parmesan and fresh parsley at the end, the cauliflower becomes extra tasty and beautiful to serve.
Why roasted cauliflower is so delicious
When cauliflower is roasted at high heat, some of the raw cabbage flavor disappears and a rounder, almost slightly sweet and nutty flavor emerges. The edges become golden and slightly crispy, while the inside becomes soft.
The secret is to spread the cauliflower out in a single layer on the baking sheet. If the pieces are too close together, they will start to steam instead of roasting, and they won't turn as golden.
Perfect accompaniment to many dishes
Roasted cauliflower goes with almost anything. It's simple enough for everyday use but delicious enough to serve to guests. You can have it alongside meat, chicken, fish, vegetarian steaks or add it to a hearty salad.
It's also a great recipe when you want to make vegetables look more appealing without doing anything complicated.
Recipe / Practical part
Ingredients
For 4 servings:
