Rock dinnertime this Fall with this clean and simple roasted veggie side dish. Cauliflower seems to be the vegetable of choice for folks on a low-carb diet.
Its mild taste, nutritional profile and variety of colors make it one of the most versatile vegetables out there. I’ve seen it substituted for rice, mashed potatoes, pizza crust and even tortillas!
But the simplest way to enjoy this vegetable is this good old-fashioned roasted cauliflower dish.
The lemon juice is noted as optional in this recipe but I highly recommend going for it. It’s a great way to boost the flavor and keep the dish clean. I think you’ll find yourself adding less salt, too.
This roasted cauliflower couldn’t be simpler. You trim the head into florets, toss with salt, pepper and olive oil (be generous) and arrange them on a lined baking sheet.
Be sure to spread the florets out as much as possible. They need some air around them so they can brown up instead of steam.
Then, pop them in a 475 F oven for 20 to 25 minutes, stirring occasionally, until they are tender and browned.
Once you master this basic recipe, here are a few ideas for changing it up if you choose:
- Drizzle with tahini dressing or your favorite hot sauce.
- Purée it into a soup.
- Try adding sumac or turmeric.
- Toss with parmesan cheese.
- Add to a salad (I’m thinking arugula and grapes.)
Basic Roasted Cauliflower
*1lb. cauliflower florets, trimmed and cut into 1- to 1-1/2 inch florets
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
*Ingredients available seasonally at your neighborhood Greenmarket
- Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment.
- In a medium bowl, toss the cauliflower with enough of the olive oil to coat generously; Add the salt and a few grinds of pepper.
- Turn the cauliflower out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning.
- Roast the cauliflower, stirring every 10 minutes, until it’s tender and lightly browned, 20 to 25 minutes total.
- Return the cauliflower to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the cauliflower seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
Here are the nearest Greenmarkets:
Fort Greene Park on Saturdays
Grand Army Plaza on Saturdays
Bartell Pritchard Square on Wednesdays
PS 154 on Sundays
Parkside on Sundays
Cortelyou Road between Argyle & Rugby on Sundays – open year round.
Borough Park on Thursdays – 14th Avenue between 49th and 50th St.
Sunset Park on Sundays – 4th Ave btwn 59th & 60th St, Brooklyn. Open Saturdays, July 9 – November 19
Bensonhurst on Sundays – 18th Ave between 81st and 82nd St