Last week, I roasted cauliflower as a weekday side dish. It is one of our favorite sides and it is the perfect accompaniment for most any main dish. I have served it with all types of fish, poultry and meat. It is always a star side dish, so well received at my table.
But, at last week’s dinner table, the roasted cauliflower was a rockstar.
Each cauliflower floret was soft and velvety on the inside and crunchy and toasty on the outside. Everyone around the table commented that it was a whole new level for roasted cauliflower.
And, I scratched my head to try and figure out just what made it so delicious.
I replayed the dinnertime meal preparation in my head.
It had been one of those hectic weeknights. I had been working in my home office and instead of roasting the cauliflower on high heat from the beginning, I placed it in the oven on medium heat to cook alongside the Baked French Fried Onion Chicken until the chicken was ready. Once the timer for the baked chicken sounded, I removed the chicken from the oven and increased the heat for the cauliflower to my normal 450 degrees F roasting temperature.
That seemed to be the magic. I had started the cauliflower off at medium heat and had increased the heat after 25 minutes until it was finished.
I was determined to recreate the superstar cauliflower the next night. And, I did!
1-2 heads cauliflower, separated into florets and cleaned (see kosher notes)
Granulated or fresh minced garlic (optional)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or greased foil.
Spread cauliflower in a single layer on baking sheet(s). Drizzle with oil and lightly sprinkle with kosher salt and garlic.
Cook for 25 minutes and then increase temperature to 450 degrees F for 20-25 minutes more, checking that vegetables are soft and browned before removing from oven.