Not to gloat, but I roast a number of greens. Okay, the majority wouldn’t rely on that as a brag, however, I’m proud to matter 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 test my financial institution account earlier than the bed, panic, and try to throw collectively lunch 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 so you have a strong base for safer cutting. Safety first!) This will increase the quantity of cauliflower making contact with 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, you take the sheet pan out and bathe everything with grated parm earlier than popping it again in the oven for any other 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 just wait for the parm to scent toasty, nutty, and pretty plenty irresistible, and then it is done! Try no longer to inhale it straight off the sheet tray, due to the fact that savory, tangy dressing to-come genuinely makes the dish.
Lemon-Caper Dressing
Despite my earlier bragging about being a roasted vegetable pro, I not often reflect consideration on making a sauce to position on 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 certainly whisk together chopped capers, olive oil, lemon juice, and salt, however, it’s far simply the aspect you want as a foil to the ones deep, wealthy, roast-y flavors. Once you see how clean this dressing is to make, I assure you may begin drizzling it over pretty much 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 scrumptious roasted cauliflower may be.
The ideal roasted cauliflower recipe in question:
If the roasted vegetables you’re making at home tend to emerge from the oven flabby and light, you are probably cooking them at the incorrect temperature and within the incorrect position. The nice manner 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 part of the vegetable in contact with the sheet tray to crisp and caramelize so that they don’t simply slowly steam and flip to mush.
