Deliciously Good For You.
Low-carb, low-calorie, and bursting with big, bold, delicious flavors? Yes! Roasted cauliflower can be just as delicious as its carb-laden counterparts, and this crispy, savory preparation proves it. Panko breadcrumbs give it a crispy crunch, and warm, vinegar-spiked golden raisins lend a sweet and tangy bite to everyone’s favorite cruciferous vegetable.
How to Cut Cauliflower into Perfect Little Florets.
Using a sharp knife on a clean cutting board, carefully cut the cauliflower in half through the big, main middle stem. Now you can clearly see where each floret is attached to the main stem. With the tip of your knife, cut each floret off at the base of its stem. You can also snap the florets off of the main core stem by hand, if that feels easier for you. Once you've cut or broken all of the florets away from the core, you can cut them into smaller florets, if you'd like to. Wash the cauliflower florets after you've cut them—they'll get a lot cleaner washed as tiny florets than if you wash the whole head before cutting.
How to Roast Cauliflower
Once your cauliflower is floret-ed and washed, you’re ready to roast! Oven-roasted cauliflower has been having a moment for about a decade now, and rightly so! Roasting takes an otherwise neutral-tasting vegetable from ho-hum to a golden-brown, crisp, potato-like dream, with richly caramelized edges that’ll keep you coming back for more. Here’s how to roast cauliflower (it’s really easy!):
- “Roasting” means high heat, so boldly crank your oven to 425°F.
- Toss the cauliflower florets in olive oil, salt and pepper.
- Pop it in the oven for about 45 minutes.
- Done! You could stop here, and serve the roasted cauliflower right out of the oven. But with a 45 minute roasting time, you’ve got time to take things over the top.
Panko Makes This the Best Roasted Cauliflower Recipe EVER.
Panko—a type of Japanese breadcrumb—is a pantry staple in our homes for its light, airy, flaky texture and unique ability to bring exactly the crispy-crunchy texture we’re looking for to so many dishes. Panko is made from bread flakes rather than breadcrumbs, and so the texture that it gives to dishes like this crispy roasted cauliflower with panko and golden raisins is light and delicate. Toasting the panko lightly in butter is our way of adding a little heft and richness to this vegetarian side dish—a little butter makes everything better.
White Wine Vinegar + Golden Raisins. Stay With Us, Here.
Buttery panko, cauliflower roasted to the point of caramelization, and toasted pine nuts—rich, rich, rich flavors that are to die for, but in need of a little lift. That’s where these vinegar-plumped golden raisins come in! Sweet raisins are brought back to life with a quick simmer in chicken broth and white wine vinegar. They emerge from the pan warm and juicy, with a gorgeous zing that brings more than its fair share of complexity to this dish.
Tools You’ll Need:
We’re Crazy for These Easy Cauliflower Recipes:
- Now that you know how to roast cauliflower, try your hand at these Roasted Cauliflower Tacos.
- This Cauliflower Curry is pure vegan comfort food, but good enough to please even the most devoted carnivore.
- It doesn’t get much healthier or more satisfying that this Sweetgreen-inspired Curried Cauliflower Quinoa Salad.
How Was It?
We hope this roasted cauliflower with toasted panko and golden raisins wowed your tastebuds! If you make it, snap a photo, and tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!
