Not to gloat, but I roast a number of greens. Okay, the general public wouldn’t count number that as a brag, but I’m proud to be counted creamy sweet potatoes and crispy carrots as key components of my weight loss plan. When I’m genuinely on my game, they’re even a part of my patent-pending Midnight Meal Prep habitual. (That’s once I check my bank account before mattress, panic, and try to throw collectively lunch for the rest of the week.) But once I attempted this roasted cauliflower recipe, all those root veggies became a distant memory. Cheesy, with a bit of luck-caramelized, and goosed up with a briny-tart dressing, it hits alllllll the notes. Here’s what makes this model better than the rest.
Super-Smart Slicing
Instead of snapping off every floret, you slice the complete cauliflower head into neat planks. (You trim the bottom first so you have a strong base for safer reducing. Safety first!) This increases the quantity of cauliflower making contact with the sheet tray, growing greater caramelization, charring, and crisping. Plus it’s so much faster.
Melted! Cheese!
Need I say greater? Once the cauliflower planks are deeply browned, you’re taking the sheet pan out and bathe the whole lot with grated parm earlier than popping it lower back inside the oven for another 10 minutes. In that magical amount of time, the cheese will melt and work its way into each corner and cranny of the cauliflower—you just watch for the parm to smell toasty, nutty, and quite a whole lot irresistible, and then it’s finished! Try not to inhale it directly off the sheet tray, because that savory, tangy dressing to-come certainly makes the dish.
Lemon-Caper Dressing
Despite my earlier bragging approximately being a roasted vegetable pro, I rarely think about creating a sauce to place on them. And while I’m still not above a final minute drizzle of straight-up Sriracha or tahini, this recipe’s brilliant and briny lemon-caper dressing is precisely what a plate of tacky cauliflower desires. You virtually whisk collectively chopped capers, olive oil, lemon juice, and salt, but it’s far simply the element you want as a foil to those deep, wealthy, roast-y flavors. Once you notice how smooth this dressing is to make, I assure you’ll begin drizzling it over pretty much any roasted vegetable state of affairs any more.
This cauliflower is the perfect addition to any grain bowl or salad, however it’s highly flexible. Use the leftovers in a breakfast frittata or a subsequent-degree vegetarian sandwich. Or take a page out of my book and eat them bloodless, standing over the kitchen counter and marveling at how scrumptious roasted cauliflower may be.
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