Aug 17, 2020

As Simple as It Gets - Roasted Cauliflower

Cauliflower can get quite expensive here in Taipei, that's the main reason why I haven't been cooking cauliflower for a while. However, it's been too long, size doesn't matter, I want some cauliflower now, even one bite can calm my cravings.

Roasted cauliflower -

Ingredients (for a small cauliflower)?

  • 350 grams cauliflower
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons finely chopped Italian flat leaf parsley
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon coarsely grind black pepper


Preheat the oven to 400 degrees Fahrenheit/204.4 degrees Celsius. 

Rinse and pat dry the cauliflower. Break the cauliflower into smaller florets and transfer to a mixing blow. Finely chop the parsley and set aside for later use.

Mix the cauliflower florets with some olive oil, about 2 tablespoons. Season with some sea salt and coarsely grind black pepper. Toss till all the florets are evenly coated with the seasonings. Transfer to a baking dish.

Into the oven and bake for about 15 minutes. Remove and give the cauliflower a few tosses. Transfer back to the oven and continue to bake for another 10 to 15 minutes, or till tender and slightly darken on the edges.

Remove from heat. Sprinkle some chopped parsley right before serving.

As simple as it gets, but the end result was pretty satisfying. Especially loving that darkened edges on the florets. To bring it up a notch? Try grating some aged Parmigiano Reggiano on top for a umami boost.

Such a small cauliflower with only one thin layer of roasted result here. Guess how much the cauliflower was? Nearly $5 USD, so pricey. Guess I won't be cooking cauliflower for a while, until next time.

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