Deep-Browned Roasted Cauliflower
Inspired by techniques from Bon Appétit.
Cauliflower florets roasted cut-side down on a hot baking tray until both sides are dark brown and crisp, with nothing more than olive oil, salt and pepper. The low oven rack and a flat-side-down start do the real work, turning a mild vegetable deeply savoury and almost nutty.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Heat the oven. Place a rack in the lowest position of the oven and heat it to 230°C (210°C fan).
- 2
Toss and arrange. Toss the cauliflower with the oil on the baking tray and season with the salt and pepper. Arrange the pieces with a flat side facing down.
- 3
Roast the first side. Roast until the bottoms are dark brown and crisp, 15-20 minutes.
- 4
Flip and finish. Remove from the oven, turn the pieces over, and roast until the second side is dark brown and crisp, 10-15 minutes more. Let cool slightly.
- 5
Season and serve. Transfer the warm cauliflower to a platter and season with more salt and pepper to taste.
Storage
Best served warm, right from the oven. Leftovers keep covered in the fridge for up to 3 days; reheat in a hot oven to re-crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 170 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- large rimmed baking tray
- tongs or metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 209 kcal |
| Protein | 4.3 g |
| Carbohydrate | 11.3 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 17.9 g |
| of which saturates | 2.7 g |
| Fibre | 4.5 g |
| Salt | 0.9 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
