Oven-roasted purple cauliflower is a show-stopper of a side dish. The oven roasting brings out the flavor while simultaneously creating crispy edges. The flavor is sweet and slightly caramelized. Made with five basic ingredients, roasted cauliflower is perfect year around and on your holiday table!
Growing up, I thought there was one cauliflower, and it was white. But over the last ten years, I have seen purple and orange cauliflower popping up in supermarkets and farmers' markets. While cauliflower is available in different colors, the flavor of each is undeniably cauliflower.
When buying purple or orange cauliflower, you will probably notice they are around 20% more expensive than their white cauliflower counterpart. Spending the extra money is a personal choice. I like the colors because I feel they enhance the overall visual presentation. You can see that I have used the purple cauliflower in my tofu red curry recipe. In the pictures, I focused on purple because of the color pop!
Why Should I Oven Roast Vegetables?
Oven Roasting is the easiest way to cook vegetables and the best way to intensify their flavor. Toss the vegetable in olive oil and season with salt and pepper. Place the veggies on a baking tray in a scorching oven, and about 30 minutes later, you have the veggies that are bursting with flavor! It's that easy!
All About Purple Cauliflower
Is Cauliflower Naturally Purple?
Purple cauliflower was developed over years of cross-breeding between different heirloom varieties and natural mutations of cauliflowers. Over time natural, not genetically mutated, different colors of cauliflower were created.
The purple color is from anthocyanin, a naturally occurring chemical in fruits and vegetables. While purple sounds like one variety of cauliflower, there are several varieties. However, they are all often sold to grocers under the same name and generally look the same.
Does Purple Cauliflower Taste Different?
Purple, orange and white cauliflower all taste the same. Even within each color, there can be many different varieties. The good news is that all the varieties taste the same, and you can use them interchangeably in any recipe.
How to Select a Ripe Cauliflower
Look for cauliflower with tight florets (small flowers) and fresh green leaves. Avoid cauliflower with tiny brown specks and yellowing leaves. These are both signs of cauliflower aging. The size of the cauliflower head does not affect its quality.
How to Store Cauliflower
The best way to store cauliflower is not to wash it and keep it as dry as possible. Start by keeping it in the perforated plastic wrap that it came in from the grocery store. The perforation is necessary for the air to circulate. Next, please place it in the crisper drawer stem up. Enjoy it within the next 3-5 days for the freshest flavor.
How to Cut Cauliflower
The easiest way to cut out the florets is to quarter the cauliflower. Lay the cauliflower on its side and cut it in half, then cut each half into halves so you have four pieces. Angle the knife top down and cut out each floret.
Craving additional vegetables? Try complementing this recipe alongside a beet salad with feta. Combined, the two make a meal!
Roasted Cauliflower Recipe:
- One head of fresh purple cauliflower
- Two tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper
Step One: Prep -
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and pat dry the cauliflower. Using a sharp knife, cut the florets into uniform bite-sized pieces. In a large bowl, toss the florets with olive oil, garlic powder, salt, and black pepper until evenly coated. Arrange the cauliflower in a single layer on the baking sheet lined with parchment paper.
Step Two: Roast -
Roast the cauliflower until it is easily pierced with a fork and lightly charred, about 25-30 minutes or until the edges start charing. Remove the baking sheet from the oven and transfer the roasted cauliflower to a serving dish—season with salt and pepper to taste.
- Optional Charring - After roasting, broil on low for 3- 5 minutes to char the cauliflower. Keep a close eye on it because it can quickly go from chared to burned.
I like to top any oven-roasted vegetable with fresh lemon juice and parsley. Other popular garnishes include
- Fresh basil
- Fresh cilantro
- Green onions
- Roasted garlic
- Parmesan cheese
- Pine nuts
- Red pepper flakes
- Roasted Almonds
Dip: Serve oven-roasted purple cauliflower cold as a vegetable to dip into Lebanese hummus or vegan tzatziki sauce at your next party or potluck.
Healthy bowls: Add cauliflower to your next Buddha bowl or poke bowl.
Pizza topping: Using pizza dough or focaccia bread, spread pizza sauce, cheese, and oven-roasted purple cauliflower. Want other topping ideas? Check out 20 other focaccia toppings for other vegetables to add to your pizza.
Salads: Roasted cauliflower can add extra flavor and texture to salads. It pairs with leafy greens like spinach or kale and roasted vegetables like sweet potatoes or beets.
Sandwiches and wraps: Break into smaller pieces and add to a sandwich or wrap with other vegetables. Use hummus in place of mayo or mustard to make hearty vegan lunch!
You can roast frozen cauliflower, but I do not recommend it. The cauliflower loses its crispness and always turns out soft.
Absolutely! Roasting cauliflower with other vegetables, such as carrots, Brussels sprouts, or sweet potatoes, is a great way to create a flavorful and nutritious side dish.
Yes, roasted cauliflower is a healthy side dish that is low in calories, fiber, and nutrients, such as vitamin C and vitamin K. It is also low in carbohydrates and suitable for keto and low-carb diets.
Place in an airtight container and store in the refrigerator for up to 4 days. Reheat it in the oven or microwave before serving.
Did you make this? Leave a comment or take a picture and tag me on Instagram. I would love to see how it turns out!
Oven Roasted Purple Cauliflower
- 1 Baking sheet
- 1 Sharp knife
- 1 Parchment paper
- 1 Large bowl
- 1 purple cauliflower
- 2 teaspoons extra virgin olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- Step One: Prep - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and pat dry the 1 purple cauliflower. Using a sharp knife, cut the florets into uniform bite-sized pieces. In a large bowl, toss the florets with 2 teaspoons extra virgin olive oil, ½ teaspoon garlic powder, salt, and pepper until evenly coated. Arrange the cauliflower in a single layer on the baking sheet lined with parchment paper.
- Step Two: Roast -Roast the cauliflower until it is easily pierced with a fork and lightly charred, about 25-30 minutes or until the edges start charing. Remove the baking sheet from the oven and transfer the roasted cauliflower to a serving dish—season with salt and pepper to taste.* Optional Charring - After roasting, broil on low for 3- 5 minutes to char the cauliflower. Keep a close eye on it because it can quickly go from chared to burned.
Leave a Reply