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Roasted Cauliflower

Published: Sep 16, 2011 · Modified: Sep 16, 2011 by Michael Ruhlman · 42 Comments

When I introduced our offset basting tasting saucing spoons, we showed clips of my basting roast cauliflower (above, photo by Donna Turner Ruhlman), numerous people asked me how to I cooked the caulflower.  And just today, Ted Allen said in an email he'd roasted plenty of cauliflower but never thought to do it whole, loved the presentation it would make.  Indeed, it can be roasted cut or whole.  Cut cauliflower cooks faster and there's a lot more surface that gets browned (it's what I do when I forget to start the whole cauliflower in time).  But cooking it whole is easier, and it looks so cool while it's roasting and does make a tantalizing presentation at the table.  Either way, roasted cauliflower is a great dish, either as a side dish to a bigger meal or as the center piece of a meatless meal. When I make this, Donna invariably says, "This is sooo good," with the implication that I don't cook it nearly enough.

The following recipe for roasted cauliflower is from my new book, Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto.

Roasted Cauliflower with Brown Butter

  • 1 cauliflower
  • 1 tablespoon canola oil
  • 3 ounces/80 grams butter, at room temperature or softened
  • kosher salt
  1. Preheat your oven to 425˚F/220˚C.
  2. Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
  3. Put the cauliflower in an oven-proof skillet. Slide the pan into the oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface. Sprinkle with a four-finger pinch of salt.  Roast the cauliflower for another 30 to 45 minutes, basting it several times with the butter, which will have browned.  The cauliflower in the picture has about 15 more minutes of roasting. It's done when you can insert a paring knife into it and feel no resistence. It should be completely tender.

If you liked this post on roasted cauliflower, check out these other links:

  • My post and recipe on gremolata, a great topping for cauliflower.
  • Mark Bittman says that soups can be broken down into 4 main groups: creamy, broth, earthy, and hearty.
  • Cauliflower gratin always warms one on a chilly day, recipe shared by Dorie Greenspan.
  • Alice Water's book The Art of Simple Food is a great addition to your cookbook library, after you've worked your way through Twenty, of course!

© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved.

 

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Reader Interactions

Comments

  1. Brian C.

    September 16, 2011 at 8:00 am

    A simple but delicious thing to do with the browned butter: whisk in lemon juice, minced anchovies, and whatever chopped herb you prefer--serve with the cauliflower.

    Reply
  2. Jan Arzooman

    September 16, 2011 at 8:05 am

    I've been looking for something different to make and I haven't had cauliflower in a while. Thanks ... and nice photo, too.

    Reply
  3. Joel Gargano

    September 16, 2011 at 10:49 am

    Nice! Serious BB compliments cauliflower so well. I'm thinking you serve this with a whole roasted fish.

    Reply
  4. cybercita

    September 16, 2011 at 11:10 am

    I made roasted cauliflower for dinner last night. After it came out of the oven, I doused it with a bit of fresh lime juice and tossed it with capers. OMG it was delicious.

    Reply
  5. MarcB

    September 16, 2011 at 12:50 pm

    Used to do this with an egg was and parm cheese. This seems even better.

    Reply
  6. Sandy N

    September 16, 2011 at 1:11 pm

    I LOVE it, but I need to cook it outdoors or the house smells funky for a couple of days.

    Reply
  7. Nicholas L. Hall

    September 16, 2011 at 2:32 pm

    It looks like some kind of crazy Yorkshire Pudding mutant. Awesome.

    Reply
  8. Chuck shaw

    September 16, 2011 at 4:30 pm

    Maybe this will get my wife to eat Cauliflower, a currently impossible task.

    Reply
    • Marlene

      September 17, 2011 at 1:17 pm

      My husband hated cauliflower, until I made this for him.

      Reply
  9. My German Kitchen...in the Rockies

    September 16, 2011 at 9:04 pm

    I roast cauliflower all the time and my whole family loves it. I use olive oil, but I am sure it tastes a lot better with butter. Browned butter enhances any dish or baked good. Thanks for the great tip.

    Reply
  10. Victoria

    September 17, 2011 at 3:18 pm

    Well, I have your BEAUTIFUL new book and will be giving this a try soon. I LOVE cauliflower. Lately I've been steaming it until it's very soft, then pureeing it (till it's completely smooth) with some warmed heavy cream and a knob of unsalted butter. It's delicious. I served it with seared scallops, and it was a good pairing. Speaking of seared scallops, the picture in the book is mouth-watering. Kudos to you and Donna.

    Reply
  11. Wilma de Soto

    September 17, 2011 at 4:34 pm

    Man, that sounds good!

    Reply
  12. DiggingDogFarm

    September 17, 2011 at 10:48 pm

    Count me among those who never thought to roast cauliflower whole. Good idea! Love cauliflower! It also makes great mashed fauxtatoes for those of us who need to limit carbohydrates.

    ~Martin

    Reply
  13. JanetR

    September 19, 2011 at 1:46 pm

    I like cauliflower. I made this with roast chicken last night. I love, love, love this cauliflower. Can't wait to have it again. Thanks!

    Reply
  14. Karen Hollings

    September 19, 2011 at 5:28 pm

    This recipe was easy and delish! My husband I love cauliflower and are always looking at a new ways to reinvent this tasty veggie. Thanks Michael!

    Reply
  15. WeLoveChicken

    September 21, 2011 at 9:52 am

    I like cauliflower but I don't make it often, probably because I don't know too many different recipes for it. I'm definitely going to try this one.

    Reply
  16. Janet

    September 21, 2011 at 10:47 am

    I love roasted cauliflower, but never thought to roast it whole! Great presentation.
    My preferred flavor profile with it has been curry. I drizzle curry paste mixed with oil over the florets and roast until tender.
    Funny little trivia about roasted cauliflower -- I went in search of a new recipe for it, and turned to Barbara Kafka (Queen of All Things Roasted). In her book, Vegetables, although she raves about roasted broccoli, she writes only, under Cauliflower, "I do not care for roasted cauliflower." Hmph. I'd say, she's missing out!

    Reply
  17. Sharon

    September 21, 2011 at 5:06 pm

    Made this last night, it was mind blowingly awesome. I used far less butter than called for in an effort to be healthy, and it still got raves

    Reply
  18. Jason King

    September 21, 2011 at 10:54 pm

    My wife said that this is the best vegetable side that I've made.

    Reply
  19. Jeremy Hulley

    September 21, 2011 at 11:32 pm

    Made tonight. Threw fingerlings in the pan when I added the butter..Awesome!!!

    Reply
  20. Inge

    September 22, 2011 at 6:10 pm

    Zahav in Philadelphia has THE MOST DELICIOUS cauliflower. It's not whole like this one and I think it is actually fried, not roasted, but it's really tasty and gave me a new appreciation for this versatile vegetable.

    Reply
  21. Laura @MotherWouldKnow

    September 23, 2011 at 7:50 am

    I made the roasted cauliflower earlier this week and it was fabulous. Didn't need any sauce or topping - just salt and pepper. Next time I'm going to use some of it in soup. The aroma is amazing.

    Reply
  22. kat

    September 24, 2011 at 5:38 pm

    This was delicious!! I kept it plain and simple. I made this as a side to Porterhouse steaks and an arugula salad with fresh figs gorgonzola and crispy procuitto. The left over cauliflower is going to be made into a soup. Thank you for a simply wonderful recipe.

    Reply
  23. Linda

    September 28, 2011 at 8:04 pm

    Oh, my! I just finished eating a big serving of this. Delicious! Thanks, Michael.

    Reply
  24. Pigflyin

    October 03, 2011 at 5:38 am

    Had this for dinner tonight! so yummy. It looks impressive on table and easy to make. Thanks! such a good idea.

    Reply
  25. john gutekanst

    October 09, 2011 at 4:07 pm

    Hey Michael-- we get alot of the "flower" down here in Athens in the spring- I will give this a try cause it looks fab! I make a long schiacciata with cauliflower, curried onion, raisin and flat leaf parsley.
    Haveyou ever prepared broccoli or Cauliflower stem picles with miso and sake?
    all the best
    john g

    Reply
  26. cleek

    October 11, 2011 at 3:06 pm

    i roast cauliflower once in a while, too. wife likes it a lot more than i do.

    when i do it, i mix a little cumin, cinnamon, and cardamom (and sometimes cayenne) into the butter. don't know if they eat a lot of cauliflower in Morocco, but that's how i imagine they'd season it.

    Reply
  27. arjan labruyere

    November 01, 2011 at 1:37 pm

    Hey Michael,
    I've wanted to make this for a long time, but only today got to it. It tasted delicious! I've got a question though: the back of the cauliflower was totally black (about half an inch or so), I cut it of this time. Is there anything I can do to prevent this?
    All the best from the Netherlands,
    Arjan.

    Reply
  28. Jessica / Green Skies and Sugar Trips

    November 10, 2011 at 8:45 am

    I LOVE roasted cauliflower! It's the stuff veggie dreams are made of!

    But I have never tried roasting it whole.....now I MUST do this.

    HOLY FUCK!

    Reply
  29. christine

    November 28, 2011 at 9:26 pm

    have there been no more posts past the cauliflower? I feel like I'm missing something.

    Reply
  30. David in San Antonio

    December 02, 2011 at 12:43 pm

    My usual go-to cauliflower prep used to be pakora, but this one is now in the top spot.

    Reply
  31. Annette B

    December 02, 2011 at 9:02 pm

    I love this recipe. I made it tonight, and hubby and I ate is as our main dish - each eating half - and we could've had more! YUM - MEE! Thank you for sharing this recipe!

    Reply

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