Do you dream of oven-roasted cauliflower 🥦 that's golden on the outside, melting inside, crispy and fragrant? This complete guide will become your ally for achieving perfect cooking, whether you're in a hurry or a gourmet 🧑🍳! Get ready to transform this sometimes-overlooked vegetable into the star of the meal, with anti-waste tips and ideas for varying the pleasures. We'll give you all the keys to making your cauliflower come out of the oven irresistible and healthy, without stress or hassle 😎.
Cooking table: temperature & time for cauliflower in the oven
| Preparation | Temperature | Time | Special feature | Neary Tip |
|---|---|---|---|---|
| Natural flowers | 200°C | 22–30 min | Well separated on the plate | Turn over halfway through cooking 🥄 |
| Marinated florets | 190°C | 25–33 min | Oil + spices, 10 min rest before baking | A little lemon at the end 🍋 |
| Stems and leaves | 200°C | 18–25 min | Chop finely, mix with oil | Parmesan or breadcrumbs 🧀 |
| Whole cauliflower (small) | 180°C | 40–55 min | Brush with oil, cover for 20 minutes then brown. | Melting heart knife test |
How to successfully roast cauliflower in the oven?
- Wash your cauliflower, remove the thick leaves, and cut the florets to the desired size. If you like, keep the small, tender leaves 🥬 to roast them too.
- Dry the pieces well with a clean cloth to prevent them from releasing too much water during cooking.
- In a large bowl, mix the florets, a drizzle of olive oil 🫒, salt, pepper and the spices of your choice (paprika, curry, garlic powder... enjoy!).
- Spread on a baking sheet covered with baking paper without overlapping the pieces.
- Place in a preheated oven at 200°C. Bake for 22 to 30 minutes, turning halfway through to brown all over. The edges should be crispy and the insides soft 🤩.
- Tip: For an even more indulgent touch, sprinkle with grated Parmesan or breadcrumbs 5 minutes before the end, then place under the grill for 2 minutes to brown.
- Serve hot, with a lemon yogurt sauce, tahini, or as an accompaniment to a vegetarian dish or your favorite fish 🎣.
FAQ — Oven-baked cauliflower: temperature & time
Should you blanch cauliflower before roasting?
No, cauliflower can be roasted directly in the oven. Blanching it is only useful if you prefer a very tender texture or to speed up cooking. Roasted plain, it stays firm and golden, perfect!
How to properly season roasted cauliflower?
Olive oil, salt, pepper, then spices as desired: paprika, curry, garlic, herbes de Provence… For a twist, add a dash of lemon or tahini sauce after cooking 🥗.
How to prevent cauliflower from drying out in the oven?
Dry the florets well after washing, but make sure to coat them well with oil. Avoid overloading the baking sheet and turn it over halfway through cooking. For a softer texture, cover with foil for the first ten minutes and then finish uncovered.
Can roasted cauliflower be prepared in advance?
Yes! It can be kept refrigerated for 2 days after cooking. To revive its crispness, place it under the grill for 5 minutes before serving.
And do we eat the leaves/stems?
Absolutely! The thinly sliced stems roast just as well. The small leaves are delicious; washed well and rubbed with oil, they become crispy in the oven 😋.
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