Growing up I remember eating bland, soggy, and mushy cauliflower. This is the unfortunate side-effect of boiling cauliflower and the worst way to cook it.
When I started cooking for myself in my 20s I would steam it using a bamboo steamer. That was much better, but it was still boring and bland. Sometimes I added shredded cheese, but that, too, was nothing to get excited about. Cauliflower soon became a vegetable I would only see at the vegetable store, but never bring home. That kind of sounds like a bad night out at the bars!
Enter roasting: not using water seems to be the key to making cauliflower enjoyable to eat. This is now the only way I cook cauliflower and what I’ve been doing for the last year.
Without further adieu I offer to you the tastiest and easiest roast cauliflower recipe ever! In all seriousness, this is delicious! When cooking, try to brown the cauliflower a bit to add more flavour by putting the pan on the bottom rack in the oven.
Have some fun experimenting with different flavours. My combination of olive oil, lime, and Celtic sea salt is my favourite. Lemon is a good variation, but lime has that extra sweetness, while being more tart than a lemon. Combine lime juice with sea salt and you get that extra “zest” that excites the taste buds. Note that a quality olive oil and sea salts are musts to make this dish stand out..
You can’t use table salt here. No, that will not do! Go out and buy a high quality Celtic, Himalayan, or flaked salt. You need very little to enhance flavour and when you get a chunk of one of these salts on your tongue, you’ll be pleasantly surprised. It sparks with flavour that wouldn’t otherwise be there.
Enjoy this recipe! It’s featured in my new book, Cook a Week of Meals in 4 Hours. By the way, when I make this caulifower recipe at home it’s often the first vegetable dish that gets eaten before all the others!
The Easiest Roast Cauliflower Recipe Ever
- 1 large Cauliflower
- 1 large Lime
- 1 tsp Celtic Sea Salt
- 3 tbsp Extra Virgin Olive Oil
Turn on the oven to 350°F.
Wash the cauliflower in cold water.
Turn the cauliflower so that you can cut out the stem and attached leaves.
Carefully cut around the stem in a sawing motion, turning the cauliflower as you cut.
With the stem removed, cut the cauliflower down into smaller pieces.
Add the cauliflower to the roasting pan, drizzle with olive oil, add the salt, and the juice of one lime. Mix well.
Place the pan in the oven on the bottom rack and cook for 40-50 minutes. Stir every 15 minutes. When a fork slides through the cauliflower, it’s done.