Delicious Roasted Cauliflower Dish Food

OVEN ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to 425˚F and line a baking sheet with parchment paper.
• Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
• Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
• In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
• Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

BEST CAULIFLOWER RECIPES: HONEY GARLIC CAULIFLOWER

Steps:

• In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
• In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
• Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
• Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
• Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
• Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
• Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
• While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
• Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
• Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.

BEST ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
• Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
• Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
• Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
• If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
• Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
• Serve the tahini sauce in a bowl on the side for dipping.

DELICIOUS ROASTED CAULIFLOWER DISH *****

Steps:

• preheat oven to 375.
• wash cauliflower.
• pat dry.
• chop cauliflower into about 1 inch pieces.
• rub pieces individually in margarine.
• place on tin foil covered pan.
• season with black pepper, seasoning salt, italian seasoning, garlic powder, parmesian cheese.
• wrap in tin foil.
• bake at 375 for one hour.
• let sit for 5 minutes.
• serve and enjoy.