Roasted Cauliflower Three Ways

Ingredients  

• Basic roasted cauliflower 
• 1 large head of cauliflower 
• 2 to 3 tablespoons extra-virgin olive oil, as needed 
• ¼ teaspoon fine sea salt 
• Freshly ground black pepper, to taste 

Italian version 

• 3/4 cup (about 1 1/2 ounces) grated parmesan 
• 1 teaspoon chopped fresh Italian parsley, for garnish 
• Grated lemon zest, for garnish 
• Red pepper flakes (optional), for garnish 

Mexican version 

• ½ teaspoon ground cumin 
• ¼ teaspoon chili powder 
• ¼ cup raw hulled pumpkin seeds 
• 1 teaspoon finely chopped fresh cilantro, for garnish 
• Grated lime zest, for garnish 

Indian version 

• ½ teaspoon curry powder 
• 1 teaspoon finely chopped fresh cilantro, for garnish 
• Red pepper flakes (optional), for garnish 

Directions 

Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper for easy cleanup. 

To prepare the cauliflower, cut off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact. Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together. 

Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary. 

If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. 

Italian version 

Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss and sprinkle the parmesan over the cauliflower. Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest and red pepper flakes. 

Mexican version 

Sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss and sprinkle the pumpkin seeds over the center area of the cauliflower. Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest. 

Indian version 

Sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes. 

Nutritional information (per serving)  

Serving Size: 1 side serving of basic roasted cauliflower. Serves 4.

• Calories 128 
• Total fat 9.3g 
• Saturated fat 1.5g 
• Trans fat 0g 
• Polyunsaturated fat 1g 
• Monounsaturated fat 6.3g 
• Cholesterol 0mg 
• Sodium 208.3mg 
• Total carbohydrate 10.4g 
• Dietary fiber 4.2g 
• Sugar 4g 
• Protein 4g