- Most Helpful
- Highest Rating
It's official, roasted cauliflower is the best. Thank you for sharing this simple yet scrumptious recipe. Thank you.
I love roasting all veggies and this was good and easy. I added a few sprinkles of Mrs. Dash original after I added salt and pepper for some extra flavor. Thanks!
I had never heard of roasted cauliflower before, so I was intrigued by this recipe. I experimented with this at lunch one day when I was home alone. This was so good, I ate almost the whole head of cauliflower by myself. Very flavorful; it did not need any additional condiments. I purposely didn't eat it all because I wanted to see how this tasted at room temperature, so I let some cool to eat later. I definitely liked it better while hot.
Fantastic Recipe! Truly a keeper and one I will make many times over. Only changes made was the addition of 1 TBS of canned minced garlic. Honestly I can tell you without the additions it would have still been a 5 star recipe! I made special point to slightly burn the cauliflower and as a result they were even more spectacular. Thanks for agreat recipe!
Delicious! I love roasted cauliflower and this simple version is excellent! Thank you!
Excellent! I gave another rating on a similiar recipe and I will add hints on this one. Take the leaves off, cut off the very bottom, leaving most of the stem on. Slice each flowette into 3 long slices with part of a stem atttached. They will lay flat with the stem on the tray. Add olive oil to your large flat tray, toss with your hands and cook with the temp stated and toss once. The kids call them white trees and gobble them up. Sometimes I use salt and sometimes, not, the natural flavor is brought out cooking them this way. I have no leftovers! Simple fantastic recipe.
We're discovering these wonderful roasted vegies. Love them. This is different to me in that the cauliflower is sliced. This is a very nice and delicious way to prepare cauliflower. TKS dividend!
With the exception of cutting the cauliflower (I just separate mine into medium-large flowerettes), this is the recipe I fell in love with a couple of years ago. I use only about 2 T olive oil and save the (sea) salt and pepper for sprinkling onto the cooked pieces. I like mine well-roasted--i.e., browned. I eat cauliflower a lot more often now!
We loved this. I could have eaten it all myself, but did have to share! I only used 2 tablespoons of olive oil and thought that was plenty. I also used Kosher salt instead of regular salt. I'll be making this a lot. Thanks for a great recipe.