Greek Roasted Cauliflower with Feta and Herbs - Bowl of Delicious (2025)

FAQs

Why is my roasted cauliflower tough? ›

A common problem is either roasting it at too low a temperature or stopping once the cauliflower is tender—both mean that the florets do not caramelize.

Cauliflower goes especially well with

Chicken — roast chicken; a stew or braise involving thighs and/or drumsticks; breaded chicken such as kyiv, schnitzel, parmigiana. Pork — salty/smoky cuts such as bacon, gammon steaks, large cooked ham on the bone, ham hock; slow-cooked pork shoulder; a fatty pork chop.

Nutrition Information for Oven-Roasted Cauliflower

Each 1 ½ cup serving has 110 calories, 14 grams of carbohydrates, 6 grams of fiber, 5 grams of fat, 5 grams of protein and 180 mg of sodium.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together.

Cauliflower Benefits

Fiber helps maintain healthy digestion, reducing your risk of digestive disorders. It also promotes the growth of good bacteria in your gut. A healthy balance of gut bacteria helps lower inflammation in your body and reduces your risk of heart disease, dementia, and obesity.

The simplest way would probably be to just boil it on the stove or steam it, which will preserve all the healthy nutrients. Cooked cauliflower makes a quick veggie side dish, but can also be used to give that extra punch of flavor to some of your favorite dishes. I love adding it to my Cauliflower Cheese Sauce.

Romanesco goes by various names, including Romanesco broccoli, fractal broccoli, or Roman cauliflower, though it's considered to be a hybrid between cauliflower and broccoli. And it's part of the Brassica genus (also known as cruciferous vegetables), just like Brussels sprouts, cabbage, and kale.

Purple. Purple cauliflower is the healthiest option, with numerous advantages. The purple hue is due to the antioxidants called anthocyanins. These are the pigments present in various other plants and plant-based products, including red cabbage and red wine.

Cauliflower is a healthy vegetable that's safe to eat regularly. However, you should not eat it before discussing with your doctor or nutritionist if you have any of these health conditions: Thyroid disorder: Cauliflower contains compounds that can interfere with your body's iodine absorption.

Why is roasted cauliflower good for you? ›

Cauliflower provides some powerful health benefits. It is a great source of nutrients, including a few that many people need more of. Plus, cauliflower contains unique antioxidants that may reduce inflammation and protect against several diseases, such as cancer and heart disease.

Evenly-sized florets: When cutting the cauliflower into florets, aim for uniform sizes to ensure even cooking. Steaming for nutrient retention: Steaming preserves the cauliflower's natural flavors and nutrients best. This is the ideal option if you're looking to maximize health benefits.

How to Store Roasted Cauliflower. The cauliflower is best just after roasting, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or in the microwave.

To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.

I lot of low-carber's make cauliflower fauxtatoes. A bit of cream cheese and a touch of xanthan are often used to thicken them up. I like to combine them with rutabaga and a touch of xanthan. I just don't want to look back and think "I could have eaten that."

Overcooking cauliflower is easy, so less is better! Overcooked cauliflower has a strong odor and yellowish color due to sulfur compounds that are released. Cook cauliflower rapidly to preserve color and flavor.

Arrange in one layer.

Once the vegetables are properly coated with oil, spread them out evenly across your baking sheet in one layer. If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.

Cooking at too low of a temperature.

While setting the oven at a low temperature will certainly cook vegetables, it's not enough to achieve the kind of deep brown, caramelized, crisp exterior that makes roasting so wonderful. Follow this tip: Roasted vegetables demand high heat.