Easy Roasted Cauliflower Recipe (2024)

FAQs

Why is my roasted cauliflower tough? ›

Have you roasted cauliflower before and it came out tough or mushy? A common problem is either roasting it at too low a temperature or stopping once the cauliflower is tender—both mean that the florets do not caramelize.

Beyond roasting vegetables, you'll use this versatile pan for a variety of cooking tasks from sheet pan dinners to baked bacon. Wash and dry cauliflower. Rinse cauliflower with water, cut it into small florets as close to the same size as possible, and dry thoroughly. I give the florets a spin in my salad spinner.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

Leave plenty of space between the cauliflower florets to prevent steaming. Spacing the cauliflower florets too close together can make for mushy roasted cauliflower – not what you're going for! When in doubt, use two baking sheets.

Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.

Keep The Cauliflower White. The pigments in white vegetables like cauliflower and onions will stay white with the addition of an acid such as lemon juice to the cooking water (as long as they are not overcooked).

To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.

Undercooking It. Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk.

How do you know if cauliflower is overcooked? ›

Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.

Soft Spots - if the cauliflower has any mushy spots it is too old to eat. The mushy spots may be the same color as the cauliflower or light brown. Discolored Leaves - if the leaves around the cauliflower head are turning yellow or have mold on them, check the cauliflower head before consuming.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.