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mediterranean roasted cauliflower

(5 ratings)
Recipe by
Vickie Parks
Renton, WA

I've always used this recipe for roasting broccoli and cauliflower. It's the best way I've found to roast vegetables so that they brown evenly and not emerge a mushy mess. It's best to place the pan near the bottom of a blazing hot oven (at least 425°). The intense heat will radiate upward from the bottom of the oven, and the vegetables that are in contact with the baking pan will crisp and caramelize instead of steam and become mushy.

(5 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Roast

Ingredients For mediterranean roasted cauliflower

  • 1 lg
    cauliflower head (about 2 to 2 1/2 lbs)
  • 1 sm
    onion, cut in half and then cut into thin slices
  • 4 clove
    fresh garlic, minced
  • 4 sprig
    fresh thyme, finely chopped
  • 2 tsp
  • 1 tsp
    black pepper
  • 3 to 4
    capers, rinsed and then crushed
  • 1/4 cup
    olive oil
  • 1/2
    lemon (to be squeezed)
  • shredded parmesan cheese, for garnish - optional (shreded, not the finely grated stuff from a tub)

How To Make mediterranean roasted cauliflower

  • 1
    Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray (or for easy clean-up, line baking sheet with foil and lightly spray foil to prevent sticking).
  • 2
    Cut cauliflower into bite-size pieces, and place in a large bowl. Cut onion in half, and then cut both halves into thin slices. Add onion slices to bowl.
  • 3
    Add garlic, thyme, salt, pepper, crushed capers (if using) and olive oil to a salad cruet or jar with a lid. Shake cruet/jar until well blended. Pour the herb dressing over the cauliflower and onion slices, and toss until well coated.
  • 4
    Spread the cauliflower and onion slices on prepared baking sheet. Place baking sheet in lower rack in oven and roast for 35 to 40 minutes or until cauliflower is tender and lightly browned, turning once during roasting. Remove baking sheet from oven, and sprinkle lemon juice on top. If preferred, garnish with freshly shredded Parmesan cheese, and serve immediately while still hot.

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