Incredible Roasted Cauliflower Recipe
If you’ve never been excited about cauliflower, get ready to change your mind. This method is hands down one of the best ways to enjoy it—simple, flavorful, and absolutely satisfying. The combination of boiling and roasting creates a tender, juicy inside with a deliciously golden, flavorful crust on the outside.
Here’s how you do it:
Start by selecting a fresh, firm head of cauliflower. Trim off the stem carefully, making sure to keep the head intact. This helps it cook evenly and keeps that beautiful round shape that makes for a great presentation.
Next, fill a large pot with water and bring it to a boil. Once the water is bubbling, place the cauliflower into the pot upside down. Boil it for about 7 to 8 minutes, or a little longer if you prefer a more tender texture. Be gentle when removing it from the water—it’ll be hot and slightly softened. Let it cool for a few minutes so it’s easier to handle.
While the cauliflower is cooling, prepare the topping. In a bowl, mix together about half a cup of mayonnaise, grated cheese (I used a rich, smoked sharp cheddar which added amazing flavor), and your favorite spices. I went with salt, black pepper, and a touch of paprika for some warmth and color. Feel free to experiment—garlic powder, chili flakes, or herbs would also be great additions.
Once the cauliflower has cooled a bit, pat the mayo-cheese mixture all over the surface using your hands or a spatula. Make sure it’s coated generously and evenly.
Now, place the cauliflower in a baking dish or on a parchment-lined tray and roast it in a hot oven at 400°F (about 200°C) for around 20 minutes, or until the top is golden brown and bubbling.
What you’ll get is a beautifully roasted cauliflower with a creamy, cheesy crust and a smoky, savory flavor that’s absolutely irresistible. It works great as a side dish, but honestly, it’s delicious enough to be the star of the meal.
Try it once, and you’ll never look at cauliflower the same way again!
