Roasted Cauliflower

cauliflower

olive oil

garlic, roughly chopped

red pepper

salt

thyme leaves

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

One of the most delicious vegetable recipes I've ever made. I salted, red peppered, and dry-thymed to taste rather than following the measurements. I sliced the garlic. I tossed in a bowl and then put onto a metal baking sheet. I drizzled the oil from the bowl over the cauliflower. I wanted it a little bit more charred, so I added a few extra minutes and turned the heat up to 500. This was perfect and even better the next day when the garlic had time to meld into the cauliflower. No trouble with garlic burning.

You should never use extra virgin olive oil at such a high temperature as it has a smoke point of 320 degrees F. Use extra light olive oil or refined safflower oil for the best results and taste. Both these oils have smoke points above 450 degrees F.<br />

I agree with others, cut the salt in half.  I preheat the pan when preheating the oven and just add to the hot pan when oven reaches temp.  When you add the cauliflower it will sizzle.  I think it helps to caramelize it.  I could hardly taste the thyme, might use hot madras curry powder next time.  The chopped garlic browned way to much for my taste, next time I might just crush a few cloves instead of chopping them.  

I am not a huge fan of cauliflower, but I loved this recipe. I added just a bit of fresh grated parm right before serving. I highly recommend! 

Added a few pinches of good curry powder. Wow!!!

Have you set my sister-in-law’s on Christmas day and it was wonderful. Told her I had to have the recipe. I have read many of the reviews and some people feel there is too much salt. If a recipe calls for 2 teaspoons of kosher salt and you are using table salt you cut the amount of salt in half.  That might be the issue with too much salt.

Yes...CUT THE SALT IN HALF !  Great tutorial for cauliflower.  And need the REST of this recipe - the SAUCE!  Another tip:  pour all ingredients in a ziploc bag - shake - this ensures even coating.  Works wonderfully every time!

This is great. Unlike what other reviewers suggest, use the amount of salt in the recipe... Kosher salt.

This is the BEST way to serve cauliflower, my family loves it. I will never go back to just steaming it again.

As many others did, I would advise cutting the salt back ( to half or maybe less). I also plan on adding a small pinch of Basil next time. Like the idea  1 reviewer used of adding parm during last 2 Minutes of roasting.<div>I am going to try to puree this with some milk and more parm to make an Alfredo sauce to go over primavera...( Giadia's primavera uses roasted veggies)</div>

https://www.foodnetwork.com/videos/tylers-roasted-cauliflower-0226532

Tyler makes a peppy lemon-herb sauce to top freshly roasted cauliflower.

roasted cauliflower

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 7

Author : Food Network Kitchen

Ingredients

Instructions

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