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    Simon-Rumpza Cookbook

    Roasted Cauliflower

    Sides
    Vegetable
    ​

    6 servings

    annokset

    50 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 medium head cauliflower (about 2 pounds)

    1/4 cup extra-virgin olive oil, plus extra for drizzling

    Kosher salt and ground black pepper

    Ohjeet

    Note: This dish stands well on its own, drizzled with extra-virgin olive oil, or with our Sherry Vinegar-Honey Sauce, Curry-Yogurt Sauce, or Soy-Ginger Sauce. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.

    Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

    Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.

    Muistiinpanot

    Made this on 5/1/2025 and it turned out great. ATK has an accompanying curry yogurt sauce that paired well with Aldi butter chicken sauce

    Ravinto

    Annoskoko

    -

    Kalorit

    119

    Rasva yhteensä

    9 g

    Tyydyttynyt rasva

    1 g

    Tyydyttymätön rasva

    7 g

    Transrasva

    0 g

    Kolesteroli

    0 miligrams

    Natrium

    374 miligrams

    Hiilihydraatit yhteensä

    5 g

    Ravintokuitu

    -

    Sokerit yhteensä

    3 g

    Proteiini

    3 g

    6 servings

    annokset

    50 minutes

    kokonaisaika
    Aloita kokkaaminen

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    © Strange Quark • Ehdot • Tietosuoja • UKK

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    Ainekset

    1 medium head cauliflower (about 2 pounds)

    1/4 cup extra-virgin olive oil, plus extra for drizzling

    Kosher salt and ground black pepper

    Ohjeet

    1

    Note: This dish stands well on its own, drizzled with extra-virgin olive oil, or with our Sherry Vinegar-Honey Sauce, Curry-Yogurt Sauce, or Soy-Ginger Sauce. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.

    2

    Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

    3

    Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.