I call this one “shabby chic” because it’s super easy to make but always turns out elegantly and tastes great. It’s essentially the same as the oven roasted broccoli that we described before.
shabby chic roasted cauliflower
The difference is the flavor. Unlike broccoli, which has a distinct flavor that tends to last, the cauliflower loses some of its cauliflower-ness, gets sweet and really garlicky. It’s a great way to serve this cruciferous to skeptics. I also like how it looks at table. The tips of the white florets turn brown or even black while in the oven. It’s an exciting color contrast.
shabby chic roasted cauliflower
1 head cauliflower, rinsed and cut into large florets, leaves discarded
6 cloves garlic, sliced
3 tbsp. olive oil
Kosher salt to taste
Black and red pepper to taste
Toss all ingredients together in a large bowl. Spread evenly on a baking sheet. Set oven rack as close as possible to heating elements. Broil until tender with some browning (about 20 minutes), turning occasionally.
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This sounds so easy even I could do it 🙂 I have a food blog but, as I don’t cook, it’s all about the places I eat out at in Thailand and NOT the food I make, LOL. But…..I think I’m going to be buying cauliflower at the store tomorrow. I love it but have never had it just baked in the oven before.
We love Thai food! Thanks for your comment. Your blog looks excellent. When we went to Bangkok, the food was amazing.
I too have become a huge roasted cauliflower fan! I never eat it any other way. The first time I had a tapas where the finely minced cauliflower was roasted with olive oil and salt until it was all carmalized…it was awesome! I have also tried with good shredded parmesan cheese right after it is out of the oven.