Roasted cauliflower is a favorite side dish in my house. The hot oven renders the cauliflower supple and golden-brown, giving it both a caramel color and sweet, nutty flavor. The best part of roasting cauliflower is that it requires almost zero hands-on cooking and can easily be flavored with warm spices or aromatic garlic. And if you’ve ever cooked roasted vegetables before, this isn’t too different.
Beyond a side dish (it’s a natural partner to juicy pork chops, chicken thighs, and mac and cheese), roasted cauliflower makes an excellent addition to salads, pastas, and stir fries, and can be turned into a quick and creamy soup post-roasting. Here’s how to do it.
