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Oh, so yummy! My husband and I almost ate the entire pan tonight! Made it with some new rosemary flavored EVOO, no garlic, lemon juice, salt, pepper and topped with Parmesan cheese when I took it out of the oven. So crunchy and delicious. Will definitely recommend. As good as French fries, only better and definitely more healthy!
I was just wondering if I can use regular olive oil vs extra virgin and what the difference would be? Thx
Hi Sharon, good question! The difference between extra virgin olive oil and olive oil is this. Virgin olive oil has been extracted directly from fresh olives using a mechanical process (no solvents or extreme heat). Extra virgin olive oil is virgin olive oil that passes both a chemical test and a taste panel test for quality. Extra virgin olive oil must have a certain level of polyphenol antioxidants, which not only protect the oil from degradation from oxidation and heat, but also provide wonderful flavor which pairs so well with foods in cooking. “Olive oil” that is not labeled extra virgin is a lower quality of oil, processed with solvents and heat to extract oil from what is leftover from the first mechanical extraction that produces virgin olive oil. It does not have the level of polyphenol antioxidants required for the extra virgin label, as these substances are damaged in the refining process. Non-extra virgin olive oil is still a mono-saturated fat, but it is not nearly as good for you, or good tasting as true extra virgin olive oil. By the way, an important thing to note is that all fats oxidize and become rancid over time. If you buy a bottle of EVOO and let it sit on the shelf for a couple of years, it can degrade to the point where it is no different than plain olive oil, and possibly rancid and not good to eat. So, don’t save your extra virgin olive oil, eat it up, while it’s still good.
Regarding this particular recipe, roasting the cauliflower with good Extra Virgin Olive Oil will just taste better, assuming you are using fresh, not old EVOO.
450 F is 232 C , not 323 C. You’re going to make metric people cremate their cauliflowers lol
Oh, my goodness! Thanks for the catch. Looks like we transposed some numbers! We fixed it!
This got rave reviews from the family, including two teenagers. The lemon juice is an especially nice touch. Will definitely make this again soon.
Absolutely the best! Had to make myself stop “tasting” different size florets or I wouldn’t have much left to serve with dinner. Will definitely make this again….easy and delicious recipe!!
I really wanted cauliflower gratin but I’m on a diet. This gave me the flavour and crunch I was craving for less effort and a fraction of the calories. Thank you!
I did not have any of the reported issues with garlic burning, but I too made sure it was well coated in oil. The lemon juice caramelised a bit, but I turned the cauliflower half way through to recoat it and get both sides crispy, and I would recommend that to others trying this – the results were excellent.
Very good. My only criticism is that it only uses the florets. There is no reason not to use the whole cauliflower.
Very good! My husband and I enjoyed this recipe very much. It’s a nice change from steamed cauliflower.
This recipe is a winner! As a vegetarian, I am embarrassed to say that I shunned cauliflower for too long. We tried this recipe last year and make it as often as possible! We snack on this for an appetizer instead of eating chips and I also add leftovers to soups/stews/salads.
I first thought I’d follow the same cooking method to cook my already cut cauliflower (in small piece of chunk), but later changed my mind as I did not have the 25 minute waiting time. Here’s what I did – first using my saucepan to pan fry the veggie with some oil in medium heat for 5 minutes over the stovetop to get the “char” on the veggie. Add some small amount of liquid (water/broth) to barely cover the pan and cook with a lid on. When the liquid is almost gone, test the softness of the veggie to your liking.
This is absolutely gorgeous and easy to make.
Delicious and easy. Unlike most others, I love cauliflower!–raw. I love it crunchy in salad so much that it was hard to convince myself to try cooking it. But from now on I will definitely have to buy 2 at a time–one to roast and one to eat raw.
Could you use an egg wash on this?
Hi, Valerie! An egg wash isn’t normally something we’d use on roasted cauliflower, but I don’t see any reason why you couldn’t give it a try. If you try it, let us know how you like it!
Were both retired a few years ago and have been doing an old farm house up so like when working for a living we still didn’t give ourselves time to cook or should I say change from mothers ways of cooking, mention cauliflower and i thought of this soggy taste thing,But having watched eat for less and seeing this idea of roasting I (the man part of this marriage) decided to seek how to do it from the internet.
Well what a great way to eat the cauli, its so simple (and to cut) and we only had one falling out (over the slicing the cauli, her indoors hadn’t seen the video and so i showed off a little of the correct way of doing it) she said her mother had been cooking for years and knows how to cut a cauli up, !!!!!!!!!!!!!!!!!!!!!!!!But “serious now” thank you its been a great start to a new breath of cooking for us.
This was amazing. I normally think cauliflower is boring and kind of gross but this changed my mind! I’m definitely going to be making more of this in the future. Note: I used garlic powder instead of actual garlic and added some chiptole seasoning and it gave it a bit of a kick.
Husband loved it! Followed the recipe exactly and it turned out well
This is one of my favorite ways I make cauliflower now. Sometimes I use the bacon too, depending on my mood. I also like the mashed recipe. Thx for sharing!
How do you not get burnt garlic using that temp and time? I am mad at myself that I knew it would burn and did it anyway…
I was wondering about that as I haven’t made it yet. I think I’ll toss the garlic on near the end for about five minutes or so. Thanks for confirming what I was suspecting but sorry hope it didn’t ruin your dish.
This is a winner in our family!! Thanks for sharing this!