Cast Iron Roasted Cauliflower

Posted by Mike Vrobel in Cast Iron, Side dish | 4 comments

Cast Iron Roasted Cauliflower

Oven roasting is a great way to prepare vegetables. The oven browns the vegetables, bringing out their natural sweetness.

It is also a simple, hands off way to make a side dish. I use my cast iron skillet as my roasting pan, and as my prep bowl. Pour the vegetables into the pan, drizzle with olive oil, and toss with salt and pepper – they’re ready to go. Slide the skillet into the oven, and in a half an hour or so, they will be tender, browned, and delicious.1

Cauliflower is perfect for oven roasting in a cast iron pan. Roasting adds sweet notes to its mild flavor. Cauliflower is tasty with a simple coating of olive oil, salt, and pepper, but I sprinkle it with my favorite spice combo – a blend of Spanish smoked paprika and coriander. (I picked up this trick from an Indian friend’s lunch – so if you want to substitute a curry powder, that would work as well.)

Recipe: Cast Iron Roasted Cauliflower

Equipment

• Large (10 or 12 inch) cast iron skillet

Cast Iron Roasted Cauliflower

★★★★★

5 from 1 reviews

Cast Iron Roasted Cauliflower recipe – cauliflower florets spice rubbed and roasted in the oven in a cast iron pan.

• Author: Mike Vrobel
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4-6
• Category: Side Dish
• Cuisine: American

Ingredients

• 1 head cauliflower
• 1 tablespoon olive oil
• 1/2 teaspoon fine sea salt (or Diamond Crystal kosher salt)
• 1/2 teaspoon smoked Spanish paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper

Instructions

1. Toss the cauliflower with the oil and spices: Set the oven to 400°F. Peel the leaves off of the cauliflower, cut out the core, and discard. Cut the cauliflower florets into bite sized pieces. Put the cauliflower pieces in the cast iron pan. Drizzle the cauliflower with the olive oil, sprinkle with the salt, paprika, coriander, and black pepper, and toss until evenly coated.
2. Roast the cauliflower: Slide the skillet into the oven. Roast the cauliflower until browned and crispy around the edges and tender all the way through when poked with a paring knife, about 35 minutes. (If you can, toss the cauliflower every 10 to 15 minutes to even out the browning.)

Notes

If you are using the oven, even if it isn’t 400°F, add the cauliflower. This technique is flexible enough to work anywhere between 350°F and 450°F. Just adjust the timing – it will take about 45 minutes at 350°F, but only 30 minutes at 450°F.

Cutting up the cauliflower

Drizzled with oil, sprinkled with spices, ready to toss

In the oven

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Cast Iron Roasted Butterflied Chicken
Cast Iron Spiral Skillet Potatoes
Cast Iron Brussels Sprouts Saute
My other Cast Iron Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.