Roasted Cauliflower with Pecan Oil
Recipe adapted from John Ash
- Total time: 45 minutes
- Preparation: 10 minutes
- Cooking: 35 minutes
Roasting cauliflower transforms it into a completely different dish compared to steaming or boiling. I prefer it roasted, as it pairs wonderfully with roasted meats and fish, and it's also great tossed into pasta or rice dishes. The pecan oil lends a rich, nutty flavor and a beautiful finish. The process is straightforward.
- 1 large head of cauliflower
- About 1/2 cup fragrant pecan oil
- Salt and freshly ground black pepper to taste
Note: You can use Cook Mode to keep your screen awake while cooking.
- Remove the green leaves from the cauliflower and cut it into slices about inch thick vertically. Brush both sides of each slice generously with pecan oil, then sprinkle lightly with salt and pepper.
- Arrange the slices in a single layer on a clean baking sheet. Roast in a preheated oven at 375F (190C) for 30 to 35 minutes, or until the tops are lightly browned and the cauliflower is tender. The bottoms should turn a deeper golden brown.
- Take the cauliflower out of the oven and brush the slices with any remaining pecan oil. Serve warm or at room temperature.
