The Italian Cauliflower recipe is a tasty way to roasted cauliflower. You’ll want to keep this recipe on hand because it goes well with so many main dishes. You only need 5 minutes to get this ready to put in the oven. Simple!
This roasted cauliflower is a great and easy side dish that is made with Italian ingredients and delicious browned vegetables.
This roasted cauliflower makes a great side dish for an Italian-flavored dinner.
WHY ROAST YOUR VEGETABLES?
Other Recipes to Try:
I love vegetables that have been cooked in the oven. They get so sweet and tasty as they brown around the edges. This is definitely way better than steaming or sautéing them. I love their taste, but what I love even more is how much easier they are to make than anything else. When you steam or sauté vegetables, there are very specific times to do these things. Even a minute longer can make the food too soft. To make sure they don’t burn, you have to stand over them and watch and stir them.
You can leave roasted vegetables alone. I set a timer, though, so I don’t forget them! Roasted vegetables are just easier to mess up than other kinds. Since more time means more browning, a few extra minutes can even make them taste better.
Cauliflower is my favorite vegetable to roast. I was never a big fan of cauliflower, but roasting it turned me into a fan. I got hooked on it when it was roasted, and then I started to like it all the other ways too. Even though I now do a lot of different things with cauliflower, I always go back to what got me hooked, sometimes adding new flavors or methods to keep things interesting.
HOW TO MAKE ROASTED CAULIFLOWER IN THE ITALIAN WAY
To make it, you mix tomato paste, olive oil, and a little Dijon mustard together in a bowl. Keep in mind that the oil won’t be fully mixed in. It’s fine. It might even be a good thing, since I think that’s why certain bits of tomato sauce stay separate on the cauliflower and brown more.
Then, add Parmesan cheese and seasonings. Finally, add cauliflower florets to the mixture. Bake it until some spots are a little darker and it’s as soft as you want it to be. I like it about 20 to 25 minutes at 425°F before it’s quite fork-tender. If you want it to be softer, you might want to roast it for longer at a slightly lower temperature so that it doesn’t get too dark before it’s soft enough.
Alternative Video Recipe: Roasted Cauliflower
- Delicious Fried Squash Recipe [Super Yummy!
- Simple Blackstone Grilled Corn on the Cob in foil (So Delicious!)
- Easy to cook Grilled Haddock in 20 Minutes! Here
WHAT MAKES THIS ITALIAN CAULIFLOWER A GOOD CHOICE?
- It’s a simple recipe for a side dish that can be ready to go in the oven in 5 minutes. In all honesty, you’ll probably be done with the cauliflower before your oven is done heating up. But don’t worry, just put it in the oven as soon as you’re done getting ready.
- If you make this once, you probably won’t need to look at the recipe again. Give it up for easy recipes for everyday foods!
- It goes well with a lot of different main dishes. We often eat this with Perfectly Baked Chicken Breasts or Juicy Baked Pork Chops.
- Thank you for Italian seasoning. This mix of spices really helps us out in the kitchen.
- Pesto. No matter if you make it yourself, buy it, or choose our favorite dairy-free pesto, this green magic is hard to pass up.
HOW TO ROAST CAULIFLOWER
I love roasting cauliflower because it’s a healthy side dish that’s easy to make. It only takes a few minutes to make, so it’s great when you don’t have much time to spend in the kitchen.
- Cut up the cauliflower. Remove the cauliflower’s stem and break it into a few large pieces. Cut it into smaller pieces with your knife.
- Mix oil, salt, and spices with the cauliflower. To save dishes, I do this right on the baking sheet.
- The cauliflower needs about 30 minutes in the oven. If the pieces are bigger or I want them to be really roasted, I’ll sometimes leave it in for 40 minutes. Make sure to stir the cauliflower around halfway through the cooking process so that it browns evenly.
ROASTED CAULIFLOWER RECIPE TIPS
- If you have convection baking, use it. Use the convection setting on your oven if it has one right now! A convection oven continuously circulates air, much like an air fryer does. This aids in the cauliflower’s rapid cooking and gorgeous browning. Start monitoring it early because a convection oven might have it done in as little as 20 minutes!
- The florets should be separated by some space. Overcrowding will cause them to simmer and soften in the oven as opposed to becoming browned and crisp on the edges. Use two baking sheets if you require additional room.
- Sort the florets into groups of equal size. They will cook evenly in this manner. Small florets shouldn’t burn before larger ones become tender.
- Keep the greens and the core. Right? “Waste not, want not.” You can make cauliflower rice, boil and puree the core into a creamy sauce or soup, or chop it into bite-sized pieces and roast it with the florets. You can also cook the healthy greens that are linked to your cauliflower. Roast them until the leaves are slightly browned and crisp on a different baking sheet after tossing them with olive oil, salt, and pepper.
WHAT TO EAT WITH ROASTED CAULIFLOWER FROM ITALY
Italian cauliflower goes well with most main dishes. I like to serve it with either Perfectly Baked Chicken Breasts or Juicy Baked Pork Chops and some greens tossed with one of my favorite salad dressing recipes.
INGREDIENTS YOU’LL NEED:
- 3 lb. cauliflower, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Juice from ½ lemon
- ¼ cup pesto, to serve ( homemade, dairy-free) or store-bought)
- Turn the oven up to 400 degrees.
- Mix the olive oil, Italian seasoning, and sea salt with the cauliflower. Put it on a baking sheet and roast it in the oven for 30 minutes, tossing it halfway through.
- 3 lbs. of cauliflower, 2 tbsp. of olive oil, 1 tbsp. of Italian seasoning, and 1 tsp. of sea salt.
- Squeeze the juice from half a lemon over the cauliflower and serve with pesto on the side.
- Juice from ½ lemon,¼ cup pesto
FAQs About Roasted Cauliflower
Why does the cauliflower I roast get so soft?
If you put too much cauliflower on the baking sheet, it will get mushy and not cook evenly. Choosing the right fat for cooking makes sure that roasted cauliflower is good.
Why is the cauliflower I roasted so tough?
It was undercooked. Overcooking is bad, but undercooking something like cauliflower is just as bad. “If you don’t roast cauliflower in the oven long enough when making cauliflower steaks or florets, they will be warm but still hard and unpleasant to eat,” says Michalczyk.
Should you wash cauliflower before you roast it?
It can be cooked and served the same way you would cook and serve regular cauliflower. Cauliflower shouldn’t be washed until it’s ready to be cut up and used. Once the cauliflower has been cut up like in the picture below, soak it in salt water or vinegar water for a while to help push any bugs out of the florets.
Is it healthy to eat roasted cauliflower?
It is also a great way to get Vitamin C. You can get 92% of the Vitamin C you need in a day from just one cup of cooked cauliflower. The cruciferous vegetable family, which includes broccoli, cabbage, and brussels sprouts, is good to eat at least a few times a week.
Can roasted cauliflower be heated up again?
You can heat up roasted cauliflower in the microwave or on the stove, but if you want it crispier, heat it at 350 degrees F in the oven until it’s hot.
More Alternative Roasted Cauliflower to Try!
Who doesn’t enjoy a tasty, nutritious snack? These tiny fellows, like our Parmesan cauliflower bits, have just the right amount of crunch and flavor to keep us satisfied. Want salt but stay away from chips and other bad snacks? These spicy-sticky nibbles will come to your rescue.
GARLICKY ROASTED CAULIFLOWER PASTA
In this dish, cauliflower is crushed into a paste to provide a flavorful light sauce for the pasta. It is easy and light, making it ideal for summer when you want comfort without feeling unduly heavy down. Feel free to omit or substitute another nut for the roasted walnuts on top, which give the dish a great crunch and truly finish it off.