Tuesday, June 22, 2010

Roasted Cauliflower

I never really gave cauliflower much of a thought. It was just another vegetable I didn't really know what to do with, and I didn't feel like I was missing out on much. But then I had it on that pizza at Grandaisy, and in a pasta dish (orechiette, cauliflower, toasted bread crumbs) at Bar Stuzzichini, and a new friendship was formed.

Besides, how can you say no to purple cauliflower?

1 large cauliflower, cut into small florets
1/4 c extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 cloves garlic, minced
2 heaping Tbl. plain bread crumbs

Preheat oven to 375 degrees. Combine all ingredients in a large bowl. Place in a large baking dish or shallow roasting pan. Sprinkle bread crumbs on top of cauliflower mixture. Cook 30-35 minutes, turning once or twice.

Easy, right? The cauliflower pictured above is actually undercooked by about 10 minutes, because I wanted to use it on pizza. You can also mix it in with pasta, or just as a side dish. And as far as that recipe goes, there are a lot of different options - you can add a bit of lemon juice and some rosemary, add more garlic if you like, or omit the bread crumbs.


  1. just put a batch of this in the oven and going to put it over pizza with gruyere. very excited! i'll let you know how it turns out.

  2. yay! let me know how it turns out! what i would give for a slice from Grandaisy right now...

  3. okay, total winner! whole wheat crust, smeared with part-skim ricotta and drizzled with spicy EVOO. then the roasted cauliflower on top, with shredded gruyere and a sprinkle of freshly grated parmesan. AWESOME. thanks for the ideas!

  4. that sounds great! did you use the pizza crust recipe from this post too? i like the sound of the ricotta/gruyere combo.