Roasted cauliflower
Roasted cauliflower

Hello, I am Jane. Today, I’m gonna show you how to make roasted cauliflower recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Roasted cauliflower Recipe

Roasted cauliflower is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted cauliflower is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook roasted cauliflower using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted cauliflower:

  1. Prepare 1 cauliflower, trimmed and separated into florets
  2. Get 1 tsp onion salt
  3. Get 1 tsp black pepper
  4. Take 1/2 tsp shichimi togarashi* (or ordinary chili powder)
  5. Prepare 1 tsp cinnamon
  6. Make ready 1/2 tsp icing sugar
  7. Take 2 tbsp. melted butter
  8. Get 2 tbsp. vegetable oil
  9. Make ready 3 tbsp. grated parmesan
  10. Take 1 Japanese spice blend of chilies, sesame, ginger and seaweed

Instructions to make Roasted cauliflower:

  1. Cut the largest cauliflower florets in half but leave them all larger than bite-sized. Rinse them well with cold water and leave on paper towels to dry.
  2. Combine the dry spices in a bowl or a large ziplock bag. Add the cauliflower and mix or shake about to cover it evenly.
  3. Add the melted butter and the oil and shake about again to coat the florets. Leave it to sit for as long as you like now – or cook it straight away.
  4. Preheat the oven to 200C/400F/gas 6.
  5. Arrange the cauliflower in a baking dish or tray and bake for 40-50 minutes, shaking the dish around a couple of times and turning the florets over to bake evenly.
  6. It’s ready when browned and caramelized around the edges and the stalks are tender to the tip of a fork.

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