Not to gloat, but I roast some greens. Okay, the majority wouldn’t rely on that as a brag. However, I’m proud to have creamy sweet potatoes and crispy carrots as key components of my food plan. When I’m honestly on my recreation, they’re even a part of my patent-pending Midnight Meal Prep ordinary. (That’s after I tested my financial institution account earlier than a bed, panicked, and tried to throw lunch collectively for the rest of the week.) But once I attempted this roasted cauliflower recipe, all those root veggies have become a distant memory. Cheesy, confidently caramelized and goosed up with a briny-tart dressing, it hits alllllll the notes. Here’s what makes this version better than the rest.
Super-Smart Slicing
Instead of snapping off every floret, you slice the complete cauliflower head into neat planks. (You trim the lowest first to have a strong base for safer cutting. Safety first!) This will increase the cauliflower touching the sheet tray, developing greater caramelization, charring, and crisping. Plus, it’s a lot quicker.
Melted! Cheese!
Need I say greater? Once the cauliflower planks are deeply browned, take the sheet pan out and bathe everything with grated parm earlier than popping it again in the oven for another 10 minutes. In that magical amount of time, the cheese will melt and work its way into each corner and cranny of the cauliflower—you wait for the parm to scent toasty, nutty, and pretty plenty irresistible, and then it is done! Avoid inhaling it straight off the sheet tray because save the ry, tangy dressing to make the dish.
Lemon-Caper Dressing
Despite my earlier bragging about being a roasted vegetable pro, I do not often consider making a sauce to position them. And while I’m still not above a closing minute drizzle of heterosexual-up Sriracha or tahini, this recipe’s shiny and briny lemon-caper dressing is exactly what a plate of tacky cauliflower wishes. You whisk together chopped capers, olive oil, lemon juice, and salt. However, it’s simply the aspect you want as a foil to deep, wealthy, roast-y flavors. Once you see how clean this dressing is, I assure you that you may begin drizzling it over any roasted vegetable scenario from now on.
This cauliflower is the right addition to any grain bowl or salad. However, it’s rather flexible. Use the leftovers in a breakfast frittata or a subsequent-stage vegetarian sandwich. Or take a page out of my ebook and devour them bloodless, standing over the kitchen counter and marveling at how delicious roasted cauliflower may be.
The ideal roasted cauliflower recipe in question:
Suppose the roasted vegetables you’re making at home tend to emerge from the oven flabby and light. In that case, you are probably cooking them at the incorrect temperature and within the wrong position. A nice way to attain browning is to roast veggies towards the bottom of a blazing hot oven (at least 425°). The excessive heat radiates upward from the oven floor and causes the vegetables to crisp and caramelize in contact with the sheet tray so that they don’t simply slowly steam and flip to mush.
