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Roasted Cauliflower

Roasted Cauliflower with Garlic, Parsley & Vinegar

Prep: 10 min
Ready: 20 min
4-6
gluten-freehealthyquickveganvegetablevegetarian

The key is to get a char on the cauliflower, caramelizing the sugars and bringing out the vegetable's natural sweetness.

Ingredients

  • 1 head cauliflower, trimmed and chopped into large florets
  • ⅓ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic
  • 2 tbsp chopped fresh parsley
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp red wine vinegar

Instructions

  1. Preheat the oven to 500°F.
  2. In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.
  3. Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, ~5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, ~3 minutes longer.
  4. While the cauliflower is roasting, finely chop the 3 cloves of garlic.
  5. Remove the pan from the oven, add the chopped garlic, and return the pan to the oven for an additional 2-3 minutes. This will ensure the garlic cooks through and loses its raw edge.
  6. After the additional cooking time, add the parsley, red pepper flakes, and vinegar, and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.
  7. Transfer to a serving platter. Serve warm or at room temperature.