Super easy and incredibly satisfying, this recipe is veggie-based comfort food at its best. Minimal ingredients equal maximum flavor!
Rice makes a perfect “sponge” for the flavorful tomato-based sauce in my easy slow cooker chicken tikka masala. But with this and other dishes for which rice forms a purposeful base, I sometimes replace the rice with roasted cauliflower–or a mix of cauliflower and potatoes.
Cauliflower steaks offer hearty appeal, as does cauliflower rice. However, roasting cauliflower and potatoes together adds a layer of interest and flavor–and may just add the element of variety you’ve been seeking in weeknight meal rotation.
If you like this idea, the following recipe is a perfect companion; simply skip the blue cheese and rosemary. That said, after roasting these veggies side-by-side many times, I realized what a sprinkle of cheese and herbs could do for them.
Suddenly, it’s a rave-worthy side dish. And with minimal effort.
A delightful accompaniment to basic roasted chicken or grilled steak, the blue cheese becomes gooey and delicious after a brief broil. The rosemary adds a complementary “little something extra.”
A helpful tip: The key to great tasting roasted vegetables of any kind is to place the cut sides down on a well-oiled pan and roast at a high heat without turning. This way, the hot surface of the baking sheet caramelizes the bottoms of the veggies while keeping them crisp-tender.
I hit upon the following method of cutting the cauliflower when in a hurry one night. In addition to being quick, the flat sides allow for maximum contact with the surface of the baking sheet. The result is more golden brown crustiness that tastes so good. That said, you may certainly cut into florets instead.
- 1 head cauliflower
- 1 ½ pounds new potatoes, scrubbed
- 1 teaspoon fresh rosemary, minced (may substitute dry, see note)
- Olive oil
- Kosher salt and freshly ground pepper to taste
- 1/3 cup crumbled blue cheese (you may “eyeball” this, to taste)
Preheat the oven to 425 degrees.
Cut the cauliflower crosswise (from top to bottom) into 1/2-3/4-inch thick slices, removing and discarding the leaves and stem. Cut the potatoes into 1/2-inch thick wedges.
Lay the vegetables on a very well oiled baking sheet in a single layer, arranging so that the flat, cut sides are touching the pan.
Spritz or brush with a light coating of olive oil. You need just enough to make the seasoning stick. Then, sprinkle with the rosemary, salt and pepper and roast for 20 minutes or until the bottoms are golden brown. Using a spatula, I like to peek underneath the vegetables after 15 minutes or so to make sure they are not browning too quickly. (All ovens vary somewhat. If the veggies are sufficiently browned but still too firm for your taste, toss and continue baking, checking in 5-minute increments. )
When just cooked, remove vegetables from the oven, and switch to the broil setting. Sprinkle with the blue cheese and broil, watching very closely, for 1-2 minutes or until the cheese is melted and the tops of the veggies are golden brown.
- When substituting dry for fresh herbs, I typically use 1/3 the amount of dry as I would use fresh. Fresh rosemary is one of the more pungent herbs, but I think it loses some of its potency when dried. So, in this recipe I use a similar amount, whether fresh or dry.
I just roasted some cauliflower last night with olive oil and kosher salt. It was excellent. Wish I would have seen your blog. Wasn’t sure what I was doing. I’ll add some cheese today when I warm it up for supper. Thanks for sharing.
My pleasure, Nan!
I love this recipe I can’t wait to try it. It is one of those recipes you think “why didn’t I think of doing that” I know my daughter will love this she don’t eat meat and we are always trying to find new things for her to eat. I also love the recipe Janette posted I will try that too on another day. I love your blog. I also pinned this to my board so I don’t loose it.:)
Thank you very much, Evelyn! This recipe is hearty and satisfying so would be a great option for a vegetarian. I hope your daughter enjoys it. I do have some other great vegetarian recipes that she might enjoy as well. And thank you for the reminder about Janette’s recipe. I really have to get some Gouda!
Outstanding recipe! I added roasted sweet potatoes and cut up shallots and threw in some green beans for the last 10 minutes. Anointed with Gorgonzola and broiled as directed WOW. Served with pan fried bavette…the crispy green beans, sweet potato and crunchy caramelized cauliflower too delicious!
Thank you very much, Allison! I am thrilled you enjoyed this recipe and your additions sound absolutely delicious. I am getting hungry and I just ate breakfast!
It was terrific! Green beans and this was perfect dinner and very filling.
I am making this tonight for dinner along with some green beans, not sure how I will prepare them yet.
I need an all veggie meal and this will be perfect!
I hope you enjoy…the green beans will make it a colorful and delicious plate!
MMMM….MMMM…MMMM I love roasted vegetables. I shared these at my weekly rays of sunshine. http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-12-and-13/
Thank you very much!
Tried these tonight. Delicious! Thank you for the idea. We used the blue, red and white fingerlings–beautiful and tasty!
So glad you liked, Genevieve, and I love how you used the colorful fingerlings! Thanks for the great idea!
Hi Ann! I have missed checking in on your blog.. This looks wonderful and I think my husband might even eat cauliflower prepared like this! And of course blue cheese is fabulous on anything..
I need to do better keeping up with with your recipes.. I’m back to work and crazy busy, but I need my Fountain Ave Kitchen fix!
So good to hear from you, Mary Lou! I hope you are getting back into the routine and feeling well. Make sure you pop over to the Ginger Curry Lentil Soup post and see the comment I left you there: )
I was just wondering yesterday how to roast cauliflower and well as butternut squash. You must have read my mind 🙂
I love it when that happens, Kathy! I am attaching a link for my favorite simple way to roast butternut squash and hope that may be helpful. If you use the feta, it will not melt like the blue cheese does but the flavor pairs very well with the squash. I also have a recipe for spinach and ricotta stuffed roasted butternut squash for something altogether different yet not complicated to prepare. Hope you enjoy!
I discovered the joy of eating roasted cauliflower a couple of weeks ago when I tried a roasted cauliflower and gouda recipe. I’ll have to put this recipe on the menu next week!
I bet is was delicious with Gouda, Janette. Perhaps I will have to try that next!
The recipe was so easy. It was so good, I’ve fixed 3 times in the past 3 weeks. 🙂 I tried it at the local grocery store’s kitchen.
1 head cauliflower
1 teaspoon oregano
1 teaspoon basil
Enough olive oil to coat cauliflower
Roast at 400º for 20-25 minutes
Sprinkle 1 cup of freshly grated gouda-it called for smoked gouda but I used regular gouda. bake for another 5-10 minutes.
I think the next time I may try adding some new potatoes and use rosemary instead of the oregano and basil.
You are so kind to take the time to share your recipe, Janette…thank you! I am sure I won’t be the only one to try! I haven’t used Gouda in ages, so thank you for the suggestion…it is making me hungry as I type: )