Roasted Cauliflower
Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside.
In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
77 K 4.1/5 (7 reviews)
1 hour 15 min.
Easy
4 people
6 IngredientsLast modified on: March 27th 2016
30 g 
herbs of your choice
1 kg cauliflower
4 sprigs 
Times for this recipe
Preparation: 35 min.
Resting: 10 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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Step by step recipe
Stage 1 - 5 min.
Melt 30 g butter in a small pan on low heat and bring to the boil.
Stage 2 - 10 min.
Toss your chosen herbs into the butter (thyme, bay, rosemary and sage shown here).
Leave on low heat for 2 minutes, then take off the heat and leave to stand for 10 minutes.
Leave on low heat for 2 minutes, then take off the heat and leave to stand for 10 minutes.
Stage 3 - 2 min.
Strain through a very fine strainer...
Stage 4
...to finish your herb butter.
Stage 5 - 20 min.
Prepare the cauliflower and separate into medium-sized florets.
Stage 6 - 4 min.
Blanch the cauliflower in salted boiling water for 4 minutes.
Stage 7 - 2 min.
Drain thoroughly.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 8 - 3 min.
Lay the cauliflower florets on a baking sheet.
Stage 9 - 4 min.
Brush with the herb butter.
Stage 10 - 2 min.
Lightly salt and pepper the cauliflower and scatter a few thyme leaves on the top.
Stage 11 - 20 min.
Roast for about 20 minutes until the cauliflower is nicely browned.
Remarks
For the herb butter, choose herbs that can be used either fresh or dried (thyme, bay, etc), or a mix such as Herbes de Provence.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 30 RDI=3 % | 30 RDI=4 % | 430 RDI=20 % | 1,790 RDI: 20 % |
| Per 100 g | 1 RDI=1 % | 2 RDI=0 % | 2 RDI=0 % | 40 RDI=2 % | 170 RDI: 2 % |
| Per person | 5 RDI=2 % | 7 RDI=1 % | 6 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
How much will it cost?
- For 4 people : 1.65 €
- Per person : 0.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Lebanese-style chickpea salad, Cauliflower tabbouleh, The strange gratin, Roscoff salad, Cauliflower and purple eggplant with Greek pesto, ... See them all 49
Butter
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Thyme
Like these other recipes: Polenta parmentier, Potato gratin with 3 cheeses, Thin cherry tomato and pesto tart, Baker's chicken and potato tart, Beef braised in reduced red wine, ... See them all 67
Salt
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