In an effort to eat better, I’ve been trying to incorporate more vegetables into my diet. But I have a secret; I’m a picky eater and I hate most vegetables! There I said it! I’m a food blogger who hates a lot of food and refuses to eat a lot of that green stuff. But somehow cauliflower is one of the vegetables I like. Maybe it’s because it’s texture when roasted is deliciously crisp, or when pureed it tastes like a sweet mashed potato, or the fact that it’s easy to season. Either way, roasted cauliflower is now a staple in my cooking repertoire.
This is an easy roasted cauliflower recipe that I learned a few weeks ago. It takes a bit longer to roast a whole head of cauliflower than individual florets, so be prepared for a longer cook time. Also be prepared to be a bit more heavy handed when seasoning you roast cauliflower. It’s a big vegetable and will probably need more than you think (I speak from experience, the first time i tried this recipe it was a bit too bland. Oh well the boyfriend happily ate it anyways!).
- 1 Cauliflower Head
- 1 Cup Breadcrumbs
- 1 Cup Extra Virgin Olive Oil
- 1 Tbsp Capers
- Preheat the oven to 400° F and clean the cauliflower to remove any dirt.
- After cleaning the cauliflower, use a paring knife to remove the stems and leaves at the bottom.
- Using the paring knife, hollow out the stem in a cone shaped manor. This helps the cauliflower cook faster.
- Turn the cauliflower head-side up and season vigorously with salt and pepper. In a pan, cover the bottom with extra virgin olive oil and place cauliflower head-up upon it.
- Roast cauliflower for 30 minutes then check with a cake tester or knife to see how cooked it is. Rotate the pan inside the oven to get an even roast. Put back in the oven for another 20 minutes.
- Remove cauliflower when the floret begin to separate from the stem easily. Additional cook time may be required.
- While the cauliflower is cooling, combine bread crumbs (i used panko), capers and butter in a pan to brown on a medium high heat. Cook until the bread crumbs look toasted and the capers begin to split. Spoon onto the top of the cauliflower and serve either whole or cut into sections. Enjoy!