The first day of spring has come and gone, and here I am writing about a winter vegetable. After moving from Chicago to Southern California last summer, I expected a mild winter and an early, warm spring. The winter here was milder than the Midwest, but still chilly—and now that spring has arrived, we’ve had 40-degree days with rain and even snow. I don’t mean to complain: only a few days ago friends on social media were sharing storm warnings and heavy snow reports.
For now, I’m embracing the cool weather and continuing to enjoy the winter produce I love until temperatures truly climb. Cauliflower season stretches into April, so I’m not entirely off-season. It’s also the perfect chance to share one of my favorite preparations for a vegetable that many people dismiss.
There are many ways to customize this simple roast—try a sprinkle of grated Parmesan, a dusting of smoked paprika, or a pinch of garlic powder. I often prefer to keep it minimal: just olive oil and salt so the natural, nutty flavor of the cauliflower can shine. You might be surprised how enticing these bite-sized florets become, even if they look plain before roasting.
If you want a quick refresher on how to cut a cauliflower into florets, see the guide referenced in the original post.
Roasted Cauliflower
Printable Recipe
Ingredients:
1 medium head cauliflower, cut into florets
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
Directions:
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a medium bowl, toss the cauliflower florets with the olive oil until evenly coated. Season with salt and pepper to your preference. Spread the florets in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, or until the tops are browned and the florets are tender. Stir or flip the florets halfway through cooking to ensure even browning.
Note: If you’re unsure about roasting time, opt for the longer end of the range. Roasting a bit longer will deepen the flavor and won’t ruin the florets; under-roasting can leave them too firm and raw-tasting.
Source: Pennies on a Platter (original)