I think we all know I love roasting veg. But if you didn’t you do now! Roasting veg is great (See told you I loved it!!) It is easy, makes veg taste amazing and if you line the tins there is zero washing up. Now that is a win win win situation. Roasting just works! Think about the sweet Mediterranean vegetables: capsicum, onions and zucchini. Or the warming and wintery pumpkin, carrot and potato. They are all perfect when roasted slowly in the oven with some olive oil and little more than salt and pepper.
Today though I am following on from my roasted broccoli and sharing roasted cauliflower. I actually don’t like cauliflower, I hated having to eat it as a kid and it the one vegetable that I avoid cooking now as an adult. But when cauliflower is roasted it takes on a totally new identity. The harsh sulphur tastes vanishes and you get a much sweeter and nuttier taste.
Isn’t it beautiful!
Of course I can’t help but throw in some wonderful red onions because we all know that roasted onions make everything better. Sweet, juicy and just yummy! And then there is the smell of rosemary roasting. Get a steak in the pan, cook it
for the merest of minutes to your liking, add a knob of butter and serve up an elegant, simple and beautiful Monday night dinner.
If you want more roasty toasty veg dishes then check these recipes out:
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Roasted Rosemary Cauliflower
- 1 large head cauliflower
- 2 red onions
- 2 tbsp olive oil
- 2 tsp chopped fresh rosemary
- salt and pepper
- Heat oven to 220ºC/200ºC fan forced/Gas mark 7.
- Break the cauliflower into small florets and place in a roasting tin,
- Slice the onion into thick wedges and nestle it about amongst the cauliflower.
- Drizzle over the olive oil then sprinkle over the rosemary.
- Season generously with salt and cracked black pepper.
- Roast for 25 mins until the cauliflower is starting to colour.