More good roasted cauliflower recipes
Roasted Cauliflower Steaks
A regular head of cauliflower can be made into thick “steaks” that make a hearty and satisfying meatless dinner. First browned on the stove and then baked, roasted cauliflower steaks are easy to cook. To form the steaks, use a large knife to cut the cauliflower into four 1/2-inch pieces, working from the center outward. Remove any leaves and cut the stem. Any extra florets can be reserved for other cauliflower recipes such as rice.
Ingredients
1 head of cauliflower, cut into 4 steaks
1-2 tablespoons of extra virgin olive oil
4 cloves garlic, minced
Pinch of chili flakes
Salt and pepper, to taste
2 cups cherry tomatoes, cut in half
1/2 yellow pepper, diced
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat the oven to 400 degrees F. Place the tomatoes and yellow bell pepper on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Cook for 15-20 minutes until soft.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and chilli and cook for a minute. Place two cauliflower steaks in the pan and sprinkle them with salt. Sear until golden brown, about 2 minutes per side, then transfer to a rimmed baking sheet.
3. Repeat with the remaining cauliflower steaks, adding more olive oil to the pan.
4. Cook for 12 to 15 minutes at 400 degrees until tender. Top with roasted tomatoes, peppers and fresh parsley to serve.
Buffalo cauliflower morsels
This roasted cauliflower recipe is a fantastic option for a lighter, healthier game day snack. The roasted cauliflower bites are modeled after traditional buffalo wings, smothered in spicy hot sauce. Serve them with a side of Paleo Ranch dressing with a couple of celery sticks, just like Buffalo chicken wings.
Ingredients
1 head of cauliflower, cut into florets
Extra virgin olive oil, for seasoning
Salt and freshly ground pepper, to taste
1/3 cup hot sauce
Instructions
1. Preheat oven to 400 degrees F. Spread cauliflower in an even layer on a baking sheet. Drizzle with olive oil and toss well to coat. Sprinkle with salt and pepper. Roast for 25-30 minutes until golden and slightly crisp, turning once.
2. Dip the roasted cauliflower into the hot sauce.
Roasted Cauliflower ‘Poppers’
Serve these easy roasted cauliflower “poppers” for a healthy finger food. The cauliflower florets are simply tossed with paprika and olive oil before roasting in the oven. The slightly crunchy and flavorful snack is good on its own or can be served alongside dips and dips.
Ingredients
1 head of cauliflower, cut into florets
Extra virgin olive oil, for seasoning
1-2 teaspoons smoked paprika
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat oven to 400 degrees F. Spread cauliflower in an even layer on a baking sheet. Drizzle with olive oil and toss well to coat.
2. Sprinkle the paprika and salt over the cauliflower and toss to season. Roast for 25-30 minutes until golden and slightly crisp, turning once. Serve hot garnished with fresh parsley.
