Roasted cauliflower


If you’ve never thought about roasting the cauliflower instead of cooking it, read on! The roasted cauliflower is prepared with a simple recipe, has a more intense flavor, few calories and you can serve it alone or as a garnish of other dishes.

The mini format can be found more and more easily, but a cauliflower of normal size can also be used without problems, considering that it will take a little longer in the oven. This way of cooking is a tribute to the cauliflower, respecting its shape and texture, and we can salute it with the spices to our liking.

Preheat oven to 170 C.
Remove the leaves from the cauliflower, wash, drain and cut the stem.
Carefully, without breaking the cauliflower, wash well between the branches to remove any traces of soil or worms.

In a large deep pan, put 4 cups of water plus a tablespoon of salt. When it is boiling, put the cauliflower for 15 minutes. If you like crunchy cauliflower, skip this step.
Mix the garlic, paprika, oregano, vegetable oil with salt and pepper. With the aid of a brush spread a little of the previous preparation on the cauliflower to make it even.
Arrange on a baking sheet covered with waxed paper or on a silicone mat. Pour a little of the vegetable oil and bake for about 30 minutes or until golden.
Five minutes before removing, cover with parmesan and breadcrumbs and gratin. Remove and let stand before cutting into slices. Garnish with fresh coriander.

This entry was posted in Salade.