Golden and crisp on the edges, these cauliflower florets are tossed in a medley of Italian herbs; then oven roasted.
Italian roasted cauliflower is a flavorful side dish that transforms the humble vegetable into a delicious accompaniment to any meal.
With a medley of Italian herbs like oregano, basil, marjoram, thyme, and rosemary you can't go wrong.
Add a hint of crushed red pepper with its subtle kick and the result is a beautifully caramelized, aromatic side dish with rich, earthy flavors and a satisfying crunch. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Fresh Cauliflower: You'll need 1 large head of cauliflower or approximately 5 cups of florets.
Minced Garlic: Fresh is best.
Dried Italian Seasoning: For simplicity, I used a seasoning already combined. But if you don't have this seasoning readily available, you can make it by combining equal parts of chopped oregano, rosemary, marjoram, thyme and basil.
Save any extra seasoning to use on other vegetables or protein like fish, chicken or pork. You can also use chopped fresh herbs in this recipe; though I recommend doubling the amount.
Crushed Red Pepper: A little red pepper goes a long way and everyone has a different "heat" tolerance. I used ¼ teaspoon but you can +/- depending on your own likes.
Kosher Salt
Extra Virgin Olive Oil
Lemon Juice
Can you use Frozen Cauliflower Florets?
You can use frozen cauliflower florets that have been defrosted and drained in this recipe.
However, the cooking time should be cut in half and you may not get the same "crispy" outer coating.
Prepare the Cauliflower
You can use already cut fresh florets or a whole head. If using a whole head of cauliflower, you'll need to cut it down into florets by cutting out the stem.
The best way I found to do this is place the head of the cauliflower florets side down on a cutting board.
Then, using a small sharp knife, cut a circle around the bottom stem, pull apart the florets and trim off larger stems as needed.
If the pieces are too large, cut them down into bite-sized pieces. Rinse the florets under water; then drain in a colander and pat dry with paper towels.
How do you make Italian Roasted Cauliflower?
Start by preheating the oven to 375 degrees F; then add the prepared cauliflower to a mixing bowl.
Combine the remaining ingredients in a small bowl, add the mixture to the cauliflower; then toss to coat.
Spread the cauliflower florets evenly on a baking sheet; then place in the middle rack of the oven.
Roast for 40-45 minutes, turning halfway until the cauliflower is fork tender and golden brown.
Serving Suggestions
Italian Roasted Cauliflower can be served with a variety of main entrees including Zucchini and Ricotta Turkey Meatloaf, Skillet Boneless Chicken Puttanesca, Drunken Chicken Parmesan, Horseradish, Garlic and Rosemary Roast Beef, Italian Pork Cutlet Milanese or Lemon Basil Grilled Shrimp.
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More Cauliflower Recipes
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- Bacon Ranch Mashed Cauliflower Casserole
- Cauliflower Gnocchi with Spinach
- Broccoli and Cauliflower Gorgonzola Bake
- Creamy White Cheddar Roasted Cauliflower Soup
- Parmesan Fried Cauliflower
- Buffalo Roasted Cauliflower
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Italian Roasted Cauliflower
Ingredients
- 1 head cauliflower (approx. 5 cups florets)
- 1 tablespoon fresh minced garlic
- 1 teaspoon dried italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees F.
- Cut the cauliflower down into bite-sized floret. Place them in a colander, rinse under water and pat dry with paper towels; then add the prepared cauliflower to a mixing bowl.
- Combine the remaining ingredients in a small bowl, add the mixture to the cauliflower; then toss to coat.
- Spread the cauliflower florets evenly on a baking sheet; then place in the middle rack of the oven. Roast for 40-45 minutes, turning halfway until the cauliflower is fork tender and golden brown.
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