Roasted cauliflower is one of those things that sounds “meh” on paper but is simply amazing when executed. I think most who have tried it would agree – there’s really just no way to accurately describe how much better cauliflower tastes when crisped in the oven with oil.
Because I add spicy peppers to pretty much everything I cook, it’s no surprise that my variation adds jalapenos to the traditional recipe. If you are not a huge spice fan, you can use just one jalapeno with the seeds removed and slice it very thinly. This will impart a similar flavor without as much of a kick.
- 1 head cauliflower
- 3 jalapenos
- olive oil
- salt and pepper
Preheat oven to 425. Cut cauliflower into thin slices, trying to keep roughly the same width. Slice jalapenos thinly as well (remove seeds first if less heat is desired).
Place cauliflower slices/remaining “crumbs” and jalapeno into a large bowl. Toss with a generous portion of olive oil (will vary based on the amount of cauliflower – just make sure that all of the pieces are coated) and salt and pepper.
Spread pieces on baking sheet. Try not to have too much overlap of the cauliflower, as you want to give the pieces space to crisp up properly. If needed, separate onto two separate sheets.
We love this dish as a side for almost anything. We had a casual night, serving it with other components of a fridge cleaning effort (veggie burger with egg and a quick slaw of cabbage and chickpeas), but you could easily pair with something nicer in place of potatoes. I also should mention that my boyfriend and I usually finish the entire batch between the two of us, so if you’re cooking for more you might want to consider doubling the recipe!