Quick-Roasted Cauliflower with Sea Salt and Garlic-Lime-Cilantro Butter
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Your winter vegetable choices are enhanced with this simple yet spectacular Quick-Roasted Cauliflower. With its high-heat roasting technique, this dish transforms humble cauliflower florets into a crispy, golden delight that’s bursting with flavor. Just a sprinkle of sea salt makes them irresistibly tasty, but if you're looking to take things up a notch, a drizzle of Garlic-Lime-Cilantro Butter adds an aromatic twist that will leave your taste buds dancing.
Recipe copyright Susie Middleton
Susie Middleton/www.sixburnersue.recipes
Quick-Roasted Cauliflower with Sea Salt and Optional Garlic-Lime-Cilantro Butter
Rated 5.0 stars by 1 users
Category
Vegetable
Author:
Susie Middelton
Your winter vegetable choices are enhanced with this simple yet spectacular Quick-Roasted Cauliflower. With its high-heat roasting technique, this dish transforms humble cauliflower florets into a crispy, golden delight that’s bursting with flavor. Just a sprinkle of sea salt makes them irresistibly tasty, but if you're looking to take things up a notch, a drizzle of Garlic-Lime-Cilantro Butter adds an aromatic twist that will leave your taste buds dancing.
I love this high-heat, sheet-pan roasting method for cauliflower, which yields a very crispy critter! Sprinkled with sea salt, roasted cauliflower is delicious right off the pan, but you can drizzle it with a little flavored butter for an extra kick or to make a nice side dish.
Ingredients
- 1 pound cauliflower florets (from about 1 small head), each cut into pieces about 1 ½ inches long with one flat side
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- Garlic-Lime-Cilantro Butter (optional, see below)
Directions
Heat the oven to 475° F. Line a large baking sheet with parchment paper. In a mixing bowl, toss the florets gently but thoroughly with the olive oil and about ¾ teaspoon salt. Spread the florets out on the sheet pan in one layer, flat side down. (Scrape any remaining salt and oil out of the bowl onto the florets). Roast until the bottom of the florets are well-browned and the tops are starting to brown, 20 to 24 minutes. (You can turn them once with tongs about ¾ way through cooking, but do leave the flat side in contact with the sheet pan for at least the first 15 minutes so that it will get nicely caramelized.)
Serve right away sprinkled with more sea salt (they cool down quickly), or drizzle with the butter and transfer to a serving bowl.
To make Garlic-Lime-Cilantro Butter: In a small skillet, heat 1 tablespoon unsalted butter with 2 teaspoons extra-virgin olive oil and 1 teaspoon minced garlic over medium-low heat. When the butter has melted and the garlic has begun to smell fragrant, remove the skillet from the heat and mix in ½ tsp. freshly grated lime zest and ½ tsp. fresh lime juice. Stir in 1 tablespoon chopped fresh cilantro. Drizzle over cauliflower.