Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 Roasted Cauliflower 1 medium head cauliflower 1/4 cup extra-virgin olive oil, plus extra for drizzling kosher salt and 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 the core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tbsps. oil, rub to coat evenly and sprinkle with salt and pepper and curry powder or chili powder. Gently flip wedges and oil/season other sides. 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. Drizzle with sauce of your choice and serve immediately. Serves 4 to 6. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 Thanks Candy I'm trying your recipie tonight! Debby Candy <candycane2129 wrote: Roasted Cauliflower 1 medium head cauliflower 1/4 cup extra-virgin olive oil, plus extra for drizzling kosher salt and 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 the core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tbsps. oil, rub to coat evenly and sprinkle with salt and pepper and curry powder or chili powder. Gently flip wedges and oil/season other sides. 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. Drizzle with sauce of your choice and serve immediately. Serves 4 to 6. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 This is a great way to prepare almost any many vegetable, my favorite!! ~Danielle , Candy <candycane2129 wrote: > > Roasted Cauliflower > > 1 medium head cauliflower > 1/4 cup extra-virgin olive oil, plus extra for drizzling > kosher salt and 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 the core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tbsps. oil, rub to coat evenly and sprinkle with salt and pepper and curry powder or chili powder. Gently flip wedges and oil/season other sides. > 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. Drizzle with sauce of your choice and serve immediately. > Serves 4 to 6. > > > > > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
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