Deep-Browned Roasted Cauliflower
By Joe
Source: Bon Appétit — Claire Saffitz, Roasted Cauliflower.
A roasted cauliflower recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. Put oven rack in lowest position and heat to 450°. Toss cauliflower and oil on a big rimmed baking tray; add salt and pepper till it tastes right. Set out cauliflower so a flat side is facing down plus roast till dark brown and crunchy on bottom, 15–20 minutes. Take out from oven and turn pieces over. Roast till second side is dark brown plus crunchy, 10–15 minutes. Leave till it is cold a little. Move warm cauliflower to a platter. Spoon relish over top plus season using extra salt plus pepper if using. Read Extra: The 29 New Essential Recipes off the Bon Appétit Test Kitchen.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 203 kcal |
| Protein | 2.9 g |
| Carbohydrate | 7.5 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 19.2 g |
| of which saturates | 2.8 g |
| Fibre | 3 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
