Roasted cauliflower

Name: Roasted cauliflower
Yield: 4
Ingredients: 1 large cauliflower; 3 tbsp olive oil; 1 tsp paprika; 1 tsp nigella seeds; 1 tsp garlic granules

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Get ahead at the weekend making this roasted cauliflower, then use it to make our roasted cauliflower cheese toad-in-the-hole later in the week

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App onlyRoasted cauliflower cheese toad-in-the-hole with red onion gravy. This is a premium piece of content available to subscribed users.

A star rating of 3.1 out of 5.9 ratings

Ailsa's tips for the perfect roasted cauliflower:

Make sure to spread the cauliflower out in a single layer with a little space between the florets. If the tray is overcrowded, the cauliflower will steam rather than roast, so you won't get those delicious golden, caramelised edges.
Don’t throw away the cauliflower leaves! I often roast them alongside the florets - they crisp up nicely and add extra texture and flavour to the dish.
This recipe is easy to customise. I sometimes add smoked paprika, cumin or curry powder before roasting, or finish it with a sprinkling of grated Parmesan, toasted almonds or fresh herbs for extra flavour and texture.
If wanting to get ahead, you can cut the cauliflower into florets a day in advance and keep them in the fridge. When it's time to cook, all that's left to do is season and roast for an easy side dish.

Ingredients

Units:

MetricUS

1 large cauliflower
3 tbsp olive oil
1 tsp paprika
1 tsp nigella seeds
1 tsp garlic granules

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Method

step 1

Heat the oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and cut into bite-sized florets. Trim any woody bits from the stalk, then cut into bite-sized pieces. Combine the olive oil, paprika, nigella seeds, garlic granules and 1 tsp fine sea salt in a large bowl, then season well with black pepper. Add the cauliflower florets and stalk pieces to the bowl, and toss well to coat. Tip onto a roasting tray and roast for 25 mins, turning halfway through, until crisp, caramelised and tender. Leave to cool completely, then transfer to an airtight container. Will keep chilled for up to five days. Use this to make our roasted cauliflower cheese toad-in-the-hole with red onion gravy.

Ailsa Burt

As Food Editor and Test Kitchen Manager, Ailsa loves experimenting with new flavour combinations with the ethos that cooking should be fun and doesn’t have to be complicated. A trained chef; she previously worked in restaurants before moving into food writing. She’s worked for Sainsbury’s magazine, Good Housekeeping and a meal kit company in Canada, specialising in recipe development and food styling. Discover more of Ailsa's recipes

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A star rating of 3.4 out of 5.5 ratings

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