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window.ATGalleries[53920] = {“id”:53920,”type”:”Slideshow”,”images”:[{“image_id”:”b9069485d4ab3e1a047581f670718b96b03fec92″,”caption”:”\u003cb\u003eChop the cauliflower into bite-sized pieces:\u003c/b\u003e Cut the head of cauliflower in half and then into quarters through the core, so you have 4 large wedges of cauliflower. Lay each wedge on one of its flat sides and cut between the core and the florets to release the florets. The cauliflower is pretty tightly packed, so you’ll need to pull apart some of the florets by hand. Repeat with the remaining 3 wedges. Halve any cauliflower florets that are larger than 2 inches.”,”image”:{“id”:”b9069485d4ab3e1a047581f670718b96b03fec92″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-09T17:07:46.666-05:00″,”updated_at”:”2017-03-09T17:07:46.666-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Cauliflower_TheKitchn_3_3_40765_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7f2fd42057efbc43045d8e5f3ad095fbac00daba”,”caption”:”\u003cb\u003eToss with oil and salt: \u003c/b\u003ePlace the florets in a large bowl, drizzle with the oil and sprinkle with the salt, and toss to combine.”,”image”:{“id”:”7f2fd42057efbc43045d8e5f3ad095fbac00daba”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-09T17:07:45.826-05:00″,”updated_at”:”2017-03-09T17:07:45.826-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Cauliflower__BU7A1396_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”539c96a6828b02dd524dc8e7fed17596b5211148″,”caption”:”\u003cb\u003eTransfer to a baking sheet: \u003c/b\u003eTransfer the seasoned cauliflower florets onto a rimmed baking sheet and spread into a even layer.”,”image”:{“id”:”539c96a6828b02dd524dc8e7fed17596b5211148″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-09T17:07:46.005-05:00″,”updated_at”:”2017-03-09T17:07:46.005-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Cauliflower__BU7A1409_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”5445c1eb7cd6b6eb142feda1c5ef1926a31e3ec3″,”caption”:”\u003cb\u003eRoast until golden brown:\u003c/b\u003e Roast until golden-brown and fork-tender, 25 to 30 minutes.”,”image”:{“id”:”5445c1eb7cd6b6eb142feda1c5ef1926a31e3ec3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-09T17:07:46.856-05:00″,”updated_at”:”2017-03-09T17:07:46.856-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Cauliflower_TheKitchn_3_3_40782_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bdd7d04b702703be5576d4fb517da40f6381dcd4″,”caption”:”\u003cb\u003eServe the roasted cauliflower: \u003c/b\u003eServe the cauliflower warm, with additional salt and pepper if desired.\r\n”,”image”:{“id”:”bdd7d04b702703be5576d4fb517da40f6381dcd4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-09T17:07:46.805-05:00″,”updated_at”:”2017-03-09T17:07:46.805-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Cauliflower_TheKitchn_3_3_40776_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Roasted cauliflower is a favorite side dish in my house. The hot oven renders the cauliflower supple and golden-brown, giving it both a caramel color and sweet, nutty flavor. The best part of roasting cauliflower is that it requires almost zero hands-on cooking and can easily be flavored with warm spices or aromatic garlic. Beyond a side dish, roasted cauliflower makes an excellent addition to salads, pastas, and stir fries, and can be turned into a quick and creamy soup post-roasting. Here’s how to do it.
from WordPress https://jonathanwilhoite.wordpress.com/2017/03/20/how-to-roast-cauliflower-cooking-lessons-from-the-kitchn/
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