How cauliflower conversations go in my house:
Me: "I think you guys are going to like this, I've tried a new cauliflower recipe."
My daughter: "Why? I love it roasted!"
My husband: "I also prefer it the way you usually make it."
My son: "I don't like cauliflower."
Taste new recipe.
Me: "Yah, I prefer it roasted too."
So we all agree that cauliflower is best roasted with olive oil, salt and pepper. Simple and delicious. Cauliflower purists I guess.
Me: "I think you guys are going to like this, I've tried a new cauliflower recipe."
My daughter: "Why? I love it roasted!"
My husband: "I also prefer it the way you usually make it."
My son: "I don't like cauliflower."
Taste new recipe.
Me: "Yah, I prefer it roasted too."
So we all agree that cauliflower is best roasted with olive oil, salt and pepper. Simple and delicious. Cauliflower purists I guess.
 After trying many cauliflower recipes that have failed to impress, I now only vary our favourite roasted vegetable by adding a little spice. These are my favourites. Cumin, curry powder, and dry garlic chutney (it's a dry spice I found in an Indian grocery store). I've included a picture at the bottom of this post. |  |
Roasted Cauliflower
1 head of cauliflower washed
olive oil
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.
1 head of cauliflower washed
olive oil
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.
Bake the cauliflower 40-50 minutes, taking them out halfway to flip them. They should have crispy brown bits all over. If the cauliflower is finished but you are still cooking the rest of supper, I just turn off the oven and leave them there, they just get more delicious - seriously.
 | I bought this jar of flavour not really knowing what it is used for. I asked the Indian grocer and he said to put it on salads. I haven't actually used it for that but we have put it in burgers, marinating sauces and on roasted veggies. It's super tasty if you can find it. |
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