WHY THIS RECIPE WORKS Recipes for roasting cauliflower typically call for tossing the florets with oil and roasting them on a baking sheet in a very hot oven. But because of their shape, the florets don’t always brown
evenly. Our solution was twofold: First, instead of slicing florets, we cut a head of cauliflower into eight wedges, which gave us more—and flatter—surface area for browning. A bonus? There were fewer pieces to flip partway through roasting. Next, we arranged the wedges on a baking sheet, covered them tightly with foil, and set them in a 475-degree oven so that the cauliflower could begin to steam in its own moisture. After we removed the foil, the cauliflower had enough time to caramelize on both sides but not dry out. Paired with smoked paprika and chorizo in one variation, and bacon and scallions in another, the cauliflower tastes so
substantial it could almost be a meal. Combined with curry, cilantro and cashews, it shows its exotic side.
Serves 4 to 6
Total time: 1 hour
INGREDIENTS
- 1 head cauliflower (2 pounds), cut into 8 equal wedges
- ¼ cup extra-virgin olive oil
- Salt and pepper
PREPARATION
- Adjust oven rack to lowest position and heat oven to 475 degrees. Place cauliflower wedges cut side down on parchment paper–lined rimmed baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper to taste; rub gently to distribute oil and seasonings.
- Cover sheet tightly with aluminum foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower wedges are golden, about 15 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, about 15 minutes.
- Season with salt and pepper to taste, transfer to serving platter, drizzle with remaining 2 tablespoons oil, and serve.
VARIATIONS
- ROASTED CAULIFLOWER WITH BACON AND SCALLIONS:
In step 1, combine 2 tablespoons oil and 4 minced garlic cloves in small bowl before drizzling over cauliflower. Distribute 6 slices bacon, cut into ½-inch pieces, and ½ onion, cut into ½-inch-thick slices, on baking sheet around cauliflower before roasting. In step 2, whisk remaining 2 tablespoons oil with 2 teaspoons cider vinegar in large bowl. Toss roasted cauliflower mixture with oil-vinegar mixture. Season with salt and pepper to taste, transfer to serving platter, and sprinkle with 2 thinly sliced scallions.
- ROASTED CAULIFLOWER WITH CURRY AND LIME:
In step 1, combine 2 tablespoons oil and 1½ teaspoons curry powder in small bowl before drizzling over cauliflower. Distribute ½ onion, cut into ½-inch-thick slices, on baking sheet around cauliflower before roasting. In step 2, whisk remaining 2 tablespoons oil with 2 teaspoons lime juice in large bowl. Toss roasted cauliflower with oil–lime juice mixture. Season with salt and pepper to taste; transfer to serving platter; and sprinkle with ¼ cup toasted and chopped cashews and 2 tablespoons chopped fresh cilantro.
- ROASTED CAULIFLOWER WITH PAPRIKA AND CHORIZO:
In step 1, combine 2 tablespoons oil and 1½ teaspoons smoked paprika in small bowl before drizzling over cauliflower. Distribute ½ red onion, cut into ½-inch-thick slices, on baking sheet around cauliflower before roasting. In step 2, after removing aluminum foil, distribute 6 ounces chorizo sausage, halved lengthwise and sliced ½ inch thick, on sheet with cauliflower. Whisk remaining 2 tablespoons oil with 2 teaspoons sherry vinegar in large bowl. Toss roasted cauliflower mixture with oil-vinegar mixture. Season with salt and pepper to taste, transfer to serving platter, and sprinkle with 2 tablespoons chopped fresh parsley.
