roasted cauliflower is my new favorite thing!. Who knew that some oven time makes nasty cauliflower…sweet!?!?
I did olive oil and TJ’s lemon pepper grinder, which also has salt and onion in it, and it was SO GOOD! About halfway through I also tossed in some asparagus and green beans to roast, and was very happy to enjoy this mishmash with a sun-dried tomato chicken sausage and a half serving of whole wheat pasta.
Thanks guys!! You always come through for me 
sounds like a lovely meal §.
Roasted cauliflower is awesome stuff!. Have you tried it mashed yet? It’s a great mashed potatoes sub!
mmm I second mashed cauliflower! §.
roasting works miracles. I made roasted brussels last night and as they were in the oven m y SO, who claims he hates them, said “oooh what is that, it smells so good”
this might have to come next. I hate brussels sprouts, or at least I think I do
I always look at them at the farmers’ market and then walk away, but I may take the plunge this week!
I think they’re great.. I don’t make them the healthiest way, but I eat them none the less.
I boil them, then toss them in some butter and pepper. Hits the spot for me.
ditto that. If I’m being completely carefree, I’ll saute them in bacon grease in the cast iron skillet and top off w/parmesan cheese.
Most of the time, though, I’ll just halve them, toss with a little olive oil and S&P, and roast until brown, turning them halfway through.
how long do you roast brussel sprouts for?. I always seem to roast them too long.
I am not exactly sure. I think last night was about 415 degrees for about 20 minutes? Until they were softened (with still some chewiness) and browned on top. I had sprinkled them with onion and garlic powder and sea salt first. Sprayed ICBINB spray after.
cool thanks §.
Found a recipe for roasted cauliflower and. caramelized onion soup!!!! REALLY eager to try that. (Rachael Ray)
That sounds so good! §.
i was going to make it last night. But decided I had my hands full w/ the pizza thing I was making for my boyfriend and the salad.
Please excuse my ignorance but. when you guys say roasted, does that just mean thrown in the oven? If so at a high temp?
i did mine at 400. and didn’t time them, just kind of eyeballed it until the cauliflower had sort of crispy brownish edges
I think I’m going to give that a try too. Sounds good, and I’m not a big fan of cauliflower either.
yes. roast is 400-425 and bake is usually 325-375. The temperature difference creates a different product.
ahh..thanks for explaining that to me. Still a little new at the whole cooking thing!
To steal a point made by Bobcat a while back.. I think an element to roasting is that it has some moisture to it. Olive oil, broth, drippings… etc.
Oh thanks for the tip! I would’ve just tossed. them in with some spice!
I’ve roasted bell peppers. and eggplant with no added moisture or oil. I just slap them on a cookie sheet and roast them at high heat. Works great for fajitas or bruschetta.
Roasted veggies was a great DiFo suggestion…. … I picked up early on.
Mixed veggies, usually broccoli, califlower, brussel sprouts, asparagus, tomato, onion, carrots, garlic, bell peppers, yellow squash or similar if I’ve got it. Turnips and sweet potatos are also good.
Toss with olive oil, salt, pepper, thyme, sage, whatever. Squeeze a half lemon over it for extra goodness.
I either roast at 450 or broil, generally for about 15 minutes. If I’m doing steak I’ll throw that in too, top shelf, veggies below.
I’ve tried adding garlic but it needs more time (whole cloves stay sharp), though pressed garlic seems to do OK.
My understanding of food chemistry is that roasting and heat break down some of the longer-chain starches and carbs into simpler sugars, so foods will have more sweetness to them.
i love roasted sweet potatoes. and I do a sauce at the end of summer in which you roast tomatoes, super sweet onions, garlic, and carrots and then puree the whole thing and freeze it in portions. It’s so sweet and good and caramelizedy and is the perfect base for soup or chili or stew or sauces, but really good by itself on pasta or chicken or grilled eggplant.
I just never knew roasting could make such a difference to something I find so yucky, like cauliflower. I’m gonna be mad roasting now
I’m not big on cauliflower or brussels sprouts… but I do love different types of roasted squash.
I’m really glad for you! §.
Oh, that sounds like a yummy dinner! §.