Recipe courtesy of John Ash

Roasted Cauliflower with Pecan Oil

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.
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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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Ingredients

1 large head cauliflower

1/2 cup or so fragrant Pecan oil

Salt and freshly ground pepper

Directions

  1. 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.

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