Roasts well....just don't "over roast".

Cauliflower is perfect for roasting - the only way I make it now. I am a plain oil, s & p girl - in the oven for about 20 minutes at about 425-450 degrees. But if you want to get fancy - the following is an outrageous recipe!

Dishesdone Roasted Cauliflower

1 head of cauliflower (cut in small florets)
one package of small tomatoes (I used a handful of orange grape tomatoes and mini pearl tomatoes)
two shallots (sliced thin)
2 cloves garlic (minced)
3 tablespoons olive oil
salt and pepper to taste

Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower, tomatoes, shallots, and garlic with 3 tablespoons oil; season with salt and pepper. Roast until lightly browned and tender, 20 minutes, tossing once.

And not that you asked, but have you tried roasted carrots? They're great too.

Here is another one from AM that my group loves.

Popcorn Cauliflower (AM)

2 heads cauliflower
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric
6-8 Tbl lve oil
Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.
AM

I like to do green beans too...olive oil, salt, pepper, and a splash or two of balsamic vinegar.

David

Carrots, brussels sprouts, asparagus, onions, potatoes, parsnips, cauliflower.....we love them all roasted!

I do not even like cauliflower but roast it often and love it! I just use a little olive oil, s and p, and sometimes a bit of parmesan after roasting. I have done asparagus, parsnips, carrots and gr beans. All are way better roasted then steamed or blanched in my opinion.

Like chancesmom, the only way I like cauliflower much is roasted. I also use just a little olive oil, some salt and pepper, but I like mine roasted until it's nice and browned and crunchy. Mmmmm.

I also like asparagus roasted, and any root vegetables like parsnips or carrots. Green beans, though, those have to be boiled until they are very tender, I don't like them roasted and I don't want them to crunch at all.

Yeah, I know....

Annie

I use the toaster oven for that stuff. Hate waiting for my oven to heat up.

Almost any veggie is tasty roasted. In my opinion.

Broccoli seems too delicate - the tips get burned. I cover the asparagus tips with foil to protect them, for the same reason. Sweet veg, like carrots, get sprinkled with a little sugar. Stuff that tends to dry out in the oven - mushrooms - can also be tented.

A friend made me some delicious roasted tomatoes. Big beefsteak tomatoes, cut in half at their equators. Hollowed, filled with mashed potatoes, topped with cheese and bread crumbs, roasted to a gratinee. She is a beautiful French woman with a PhD in genetics, but her real ambition is to open a bakery - cool.

Hey, here is a nice dessert as long as you have the big oven hot. Layer 10 sheets of buttered phyllo, set a peeled and cored apple on the sheets, fill the hollowed core with cinnamon sugar, wrap the phyllo around the apple and gather at the top, bake until a fork easily penetrates the apple. Dead easy and pretty too.

I suppose someday one should go to the grocery, buy one of everything in the produce department, and systematically roast it all, to see what works. I mean everything. Tangerines, bananas, cherries, melons, lettuce heads, cucumbers, peaches, etc.

Surprising, to me anyway, what is good roasted. I like pineapple better roasted than raw - incredibly sweet. Actually broiling works best.

Roasted cauliflower that is then mashed is kind of fun too.

We pipe that into mushroom caps that have been pre-cooked a bit, top with whatever and finish in the oven.

Or, use it as a base for a veggie dip, although by the time we finish with the mayo, spices, and stuff I don't really see what it has to do with cauliflower but folks like it.

We love roasted cauliflower, too. I also use olive oil and then toss the flowerettes with a good amount of curry powder before roasting. Gives the vegetable a wonderful color and flavor.

seagrass

Roasted with a little cumin, coriander and garlic. Yum.
As for mashed caulie, try adding a little goat's cheese and serve with pan fried scollops.

I love cauliflower in any form, but roasted is one of my favorites, too!

Roasted Cauliflower with Fresh Herbs and Parmesan

12c cauliflower florets (about 2 heads)
1-1/2 T olive oil
1T chopped fresh parsley
2Tsp chopped fresh thyme
2tsp chopped fresh tarragon
3 garlic cloves, minced
1/4 c grated parmesan cheese
2T fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450F
Place cauliflower in large roasting pan or jelly roll pan. Drizzle with oil, toss well to coat. Bake at 450 for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with herbs and garlic, bake 5 minutes. Combine cauliflower mixture, cheese and remaining ingredients in large bowl, toss well to combine. Yield: 8 servings, about 1 cup each

And Carrots are another that roasts well. This recipe is exceptionally good. I actually cut the carrots in half, then quarter them lengthwise. For me they take less time to brown than stated, too so watch them carefully.

ROASTED CARROTS W/ THYME AND GARLIC
GW-posted by Rosemarythyme 11-06

2 TBSP extra virgin olive oil
2 1/2 lb large carrots, halved lengthwise diagonally
1 TBSP unsalted butter
1 ( 2 - 3 inch) head of garlic, cloves separated but left unpeeled
3 sprigs fresh thyme
1/4 tsp Maldon sea salt
1/8 tsp black pepper
1/2 c water

Put over rack in middle position and preheat oven to 400 degrees.

Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more.

Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes.

Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more.

Linda

roasting heads of garlic for use in cooking
same with eggplant

Maybe I've been doing something wrong but I like my asparagus steamed, not roasted

I roast or sometimes pan-fry, saute whatever you want to call it broccoli although sometimes I nuke it a little first

Maybe I've been doing something wrong but I like my asparagus steamed, not roasted

I like mine soaked in some balsamic and olive oil and then grilled on the gas grill. Always get the big, thick ones that everyone else leaves behind.

Actually a lot of veggies grill real well.

Including cauliflower, to get back on topic.