Best 2 Roasted Rosemary Cauliflower Recipes

Take a culinary journey to create the perfect roasted rosemary cauliflower dish. This versatile vegetable is not only a nutritious powerhouse but also incredibly delicious when roasted to golden perfection, releasing aromas of roasted nuts and caramelized sugars. Whether you prefer a classic herb-infused rendition or an exciting twist with spices, this article will guide you through a selection of tantalizing recipes that cater to every palate. Get ready to discover the best ways to roast rosemary cauliflower and elevate your next meal with this flavorful side dish.

Let's cook with our recipes!

ROASTED ROSEMARY CAULIFLOWER

Roasted Rosemary Cauliflower image

Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 medium head cauliflower (about 2-1/2 pounds), broken into florets
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Number Of Ingredients 7

Ingredients

2 pounds cauliflower
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1 teaspoon garlic, minced
1/2 teaspoon rosemary
1/2 cup parsley, chopped
1/2 teaspoon lemon zest

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter.

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is firm and heavy, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Cut the cauliflower into even-sized florets: This will help them cook evenly. If the florets are too large, they may not cook through properly.
Toss the cauliflower with olive oil, salt, and pepper: This will help to season the cauliflower and prevent it from drying out.
Roast the cauliflower at a high temperature: This will help to caramelize the cauliflower and give it a slightly crispy exterior.
Roast the cauliflower until it is tender and slightly browned: The cauliflower should be cooked through, but still have a bit of a bite to it. Avoid overcooking, as this will make the cauliflower mushy.
Serve the cauliflower immediately: Roasted cauliflower is best served hot and fresh from the oven. You can garnish it with fresh herbs, such as parsley or cilantro, or a squeeze of lemon juice.

Conclusion:

Roasted rosemary cauliflower is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or spicy, roasted rosemary cauliflower is sure to be a hit. So next time you need a quick and easy side dish, give roasted rosemary cauliflower a try!