Hot-Oven Cauliflower
For too long cauliflower has been confined to salad bars, vegetable medleys, and Velveeta sauces. Everything changed for us when R. B. roasted two cut-up heads in a foil packet on the grill. The transformation was amazing—instead of bland, white, and wet the florets were brown, nutty, and rich. Yes, cheese was involved. And some bacon. A nicely browned cheater oven version is just as big a hit and has become a dinner regular. R. B. prefers the cauliflower cooked really soft, not crisp-tender, but fix it the way you like. It’s good to go as is, or dressed up to suit the menu. Give our variations a try. Some are everyday good, others are fancy dinner-party style.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
HEAT the oven to 450°F.
Step 2
SPREAD the cauliflower on a rimmed baking sheet. Toss with the oil and sprinkle with the salt and pepper to taste.
Step 3
ROAST the cauliflower until fork-tender with browned edges, about 30 minutes. For more browning, broil the cauliflower 4 inches from the heat source for 5 to 7 minutes.
Garlic Parmesan Cauliflower
Step 4
Reduce the olive oil to 2 tablespoons and add 2 tablespoons melted butter and 2 chopped garlic cloves to the cauliflower before cooking. After roasting, sprinkle with grated Parmesan and chopped fresh parsley.
Bacon Cheddar Cauliflower
Step 5
Sprinkle the roasted cauliflower with shredded Cheddar and crumbled cooked bacon. Return to the oven for about 5 minutes to melt the cheese.
Swiss Cheese and Almond Cauliflower
Step 6
Sprinkle the roasted cauliflower with a shredded Swiss cheese like Gruyère and toasted sliced almonds. Melt the cheese as for Bacon Cheddar Cauliflower.
Arugula and Olive Cauliflower
Step 7
Spread the roasted cauliflower over a bed of arugula tossed with mustard vinaigrette. Top with chopped cured black olives.
