There is something about roasting cauliflower in the oven that changes it into a whole new vegetable. I like it infinitely better than steamed or boiled cauliflower and use it as is as an accompaniment to roasted meats and fishes, and I also use it to toss with pasta and rice. The pecan oil adds a nice rich flavor and finish. The method is very simple.
Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min

Ingredients

Directions

Remove green leaves from cauliflower and slice vertically into * inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 -- 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Roasted Cauliflower Steaks

Recipe courtesy of Valerie Bertinelli

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Cauliflower

Recipe courtesy of Roger Mooking

Roasted Cauliflower

Recipe courtesy of Dave Lieberman

Roasted Cauliflower

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories