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Roasted Cauliflower
Sheila & Charlie Kerrian
Print Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course
Side Dish
Cuisine
American
Servings
2
Equipment
2-quart pot
colander
large bowl
cookie sheet with sides
parchment paper
Ingredients
4
cups
cauliflower florets
3
Tablespoons
melted butter or margarine
1
teaspoon
spicy brown mustard
(Gulden's)
1/2
teaspoon
powdered garlic
1/2
teaspoon
fine sea salt
Instructions
Heat oven to 400.
Bring water to boil in two-quart pot.
Prep cauliflower by removing outer leaves and any discolored florets.
Remove core and divide head into two inch sized florets, about 4 cups.
Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
Immediately remove florets from water with slotted spoon, place in colander, and drain.
Place drained florets into large bowl.
Toss with butter, mustard, garlic, and sea salt until evenly coated.
Place parchment paper on cookie sheet with sides.
Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
Flip florets and bake for another 5-6 minutes or until golden brown on edges.
Serve hot.
Notes
Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword
Vegetable