I adore cauliflower! I am always delighted by how easy and versatile it is to combine with a variety of flavors. You may be wondering why I am praising cauliflower so much. This is because I will share a fantastic recipe I recently came across: Jamie Oliver’s Roasted Cauliflower.
One fine Sunday afternoon, my neighbor invited me to her barbecue party. I went to her backyard, and there, I noticed that she was cooking roasted cauliflower, which was the main attraction at the party. After seeing the color and texture of the roasted cauliflower, I couldn’t wait to know the recipe.
I was behind my neighbor for the exact recipe and ensured I got some tips from her! I felt glad that I tasted this roasted cauliflower, as this way, I got a chance to replicate it. It was simply wow! With each bite, I fell in love with the dish.
Traditionally, you may know that the art of roasting vegetables is a routine habit for most of us worldwide! Although there may be minor changes based on regions and taste preferences, one thing I can guarantee is that this is one of those recipes that is bound to match every flavor palate.
I have suggested my experience with this recipe here, which has always come out amazingly well for me! So, I want you to tag along with me to try this dish and jump in excitement, just like I did!
Equipments Required
- Mortar and Pestle: I suggest using these to grind and mix your spices perfectly.
- Knife: Use a sharp knife to easily chop away the stiff stalks and leaflets from the cauliflower.
- Measuring Cups & Spoons: These tools have always been my go-to for accurate and effortless measurement of ingredients.
- Basting Brush: To evenly apply the spices over the cauliflower florets, I recommend using a basting brush, as it makes things a lot easier
- Baking Tray and Sheets: I prefer using a 13 by 9 inch baking tray for perfect baking. I even recommend placing baking sheets over the tray before placing the cauliflower to prevent it from sticking.
- Pan: I prefer using a pan to roast my almonds.
Jamie Oliver’s Roasted Cauliflower Ingredients & Substitutions
Jamie Oliver’s Roasted Cauliflower Ingredients & SubstitutionsNote: The quantities of ingredients mentioned below are enough to serve four portions of roasted cauliflower. You may adjust the amounts of the ingredients if you want to serve more or fewer portions!
- 1 Large Cauliflower: I prefer using only the cauliflower florets without outer leaves for the best flavor.
- 4 Cloves of Garlic: You may substitute garlic cloves with garlic powder for a milder flavor and umami taste.
- 1 Teaspoon of Smoked Paprika: I prefer using cayenne pepper for a spicy and smoky flavor without smoked paprika.
- ½ Bunch of Thyme (15g): If you are out of the main herb, I suggest using rosemary to achieve similar earthy and minty flavor notes as thyme.
- 2 Tablespoons of Olive Oil: You can use Canola oil or butter to enhance the flavor.
- 1 Lemon: You can use vinegar, but I recommend a fresh lemon for a more vibrant citrus flavor.
- 4 Tablespoons Dry Sherry: If you are out of sherry, I recommend using a dry white wine to get a similar nutty and sweet flavor.
- 1 400g Tin of Quality Plum Tomatoes: If plum tomatoes are unavailable, I prefer substituting Roma tomatoes for a sweet, tangy flavor.
- 40 g of Flaked Almonds: For a crunchy taste like almonds, you can also use flaked walnuts or cashew nuts.
- ½ Bunch of Fresh Parsley (15g): If you are out of parsley, use chives or basil for a herby garnish.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 Minutes | 1 Hour 20 Minutes | 1 Hour 50 Minutes |
How To Make Jamie Oliver’s Roasted Cauliflower At Home
Step 1
Add peeled garlic cloves to a mortar bowl.
Step 2
Next, add smoked paprika to the garlic cloves.
Step 3
Add the crushed thyme leaves to the same mortar bowl.
Step 4
Mix in the olive oil and crush everything with a pestle to form a fresh paste.
Step 5
Now, place the cauliflower on the baking tray and top it with the freshly made paste, ensuring it is spread evenly.
Step 6
Then season the cauliflower with lemon juice and dry sherry
Step 7
Add chopped tomatoes to the base of the same baking tray.
Step 8
Place the baking tray in the oven.
Step 9
Roast the almonds in a pan and keep aside.
Step 10
Remove the cooked cauliflower from the oven and transfer it to a plate. Garnish it with roasted almonds and freshly chopped parsley leaves. Drizzle the dish with extra virgin oil. Your roasted cauliflower is ready to eat.
Expert Tips That I Recommend
Expert Tips That I Recommend- I suggest adding shallots and garlic to get a robust taste.
- I love adding cheese to my cauliflower. So, I often grate cheddar cheese over it and bake it at intervals to achieve a deliciously cheesy pull.
- You can even top your cauliflower with roasted seeds, such as sunflower or pumpkin seeds, for a crunchy bite!
- Slightly drizzle your cauliflower with maple syrup or honey for an extra touch of sweetness.
- You can sprinkle fried onions over the recipe for a sweet caramelized flavor.
- I recommend you toss minced beef or pork with tomatoes and make your cauliflower a little meaty.
- You can also garnish the recipe with soy sauce for a salt, sweet, and umami flavor.
FAQs About Jamie Oliver’s Roasted Cauliflower
Nutritional Information Per Serving
Jamie Oliver’s Roasted Cauliflower is an incredibly delicious dish that is also very healthy and nutritious. Without any second thought, you can add it to your diet plan and have it without any moderation.
I have listed the exact nutritional value of Jamie Oliver’s Roasted Cauliflower Recipe.
| Calories | 20 kcal |
| Carbohydrates | 3 g |
| Protein | 0.3 g |
| Fat | 0.1 g |
| Saturated Fat | 0.01 g |
| Polyunsaturated Fat | 0.03 g |
| Monounsaturated Fat | 0.003 g |
| Sodium | 1 mg |
| Potassium | 48 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 6 IU |
| Vitamin C | 14 mg |
| Calcium | 8 mg |
| Iron | 0.2 mg |
This roasted cauliflower recipe is suitable for people following vegan, vegetarian, dairy-free, gluten-free, and ketogenic diets. However, it may not be the best option for those on a low-fat diet.
Recipe Variations For Different Diets
- Low-Fat Diet: Naturally, cauliflower is low in fat; however, since it is brushed with olive oil, it may have a higher fat content for some of you. In that case, I would recommend reducing the amount of oil brushed on the cauliflower to make it more appropriate for a low-fat diet.
Storing And Reheating This Recipe
Storing-
- Refrigerator: Sometimes, if there are leftovers, I prefer storing them in the refrigerator. Transfer the leftovers to an airtight container and place them in the refrigerator. This way, they will stay fresh for two days.
- Freezer: I don’t prefer storing the recipe in the freezer; it may ruin the texture of the cauliflower. If you need to, pack your leftovers in an airtight container and keep them in the freezer. This may last up to 10 – 15 days.
Reheating-
- Oven: I usually preheat the oven to a low temperature of 350 degrees F, transfer the cauliflower to a baking tray, cover it with aluminum foil, and reheat it for about 10-15 minutes.
- Microwave: You can transfer the roasted cauliflower to a plate and place it in the microwave for about 30 seconds to reheat it. Check it at intervals until it becomes hot.
- Steaming Process: I suggest transferring the roasted cauliflower to a pot or steam cooker and steaming it until it’s heated. But while steaming, just check at intervals and pat it with a paper towel to avoid the cauliflower from becoming soggy.
What To Serve With This Recipe
The recipe for roasted cauliflower is magical; the taste of the tender florets and caramelized spices is an excellent dinner option. This comforting delight tastes delicious with different side dishes.
Enjoy this delicious roasted cauliflower with rice pilaf or quinoa soup. This combo is great for lunch or dinner. Cheese bread or butter-toasted bread are also amazing fusions with this roasted cauliflower. Lentil soup or chickpea soup are good options to make this crunchy cauliflower tastier.Â
You can even eat it with different sauces like buffalo sauce, garlic mayonnaise, pesto sauce, and sriracha sauce. For a top-notch combination, you can also combine this cauliflower with a chicken club sandwich or cheeseburger.
Printable Version
Jamie Oliver Roasted Cauliflower Recipe
Ingredients
- 1 Large Cauliflower
- 4 Cloves of Garlic
- 1 Teaspoon of Smoked Paprika
- ½ Bunch of Thyme
- 2 Tablespoons of Olive Oil
- 1 Lemon
- 4 Tablespoons Dry Sherry
- 1 *400g Tin of Quality Plum Tomatoes
- 40 g of Flaked Almonds
- ½ Bunch of Fresh Parsley
Equipment
- Mortar and Pestle
- Knife
- Measuring Cups & Spoons
- Basting Brush
- Baking Tray and Sheets
- Pan
Instructions
- Add peeled garlic cloves to a mortar bowl.
- Next, add smoked paprika to the garlic cloves.
- Add the crushed thyme leaves to the same mortar bowl.
- Mix in the olive oil and crush everything with a pestle to form a fresh paste.
- Now, place the cauliflower on the baking tray and top it with the freshly made paste, ensuring it is spread evenly.
- Then season the cauliflower with lemon juice and dry sherry
- Add chopped tomatoes to the base of the same baking tray.
- Place the baking tray in the oven.
- Roast the almonds in a pan and keep aside.
- Remove the cooked cauliflower from the oven and transfer it to a plate. Garnish it with roasted almonds and freshly chopped parsley leaves. Drizzle the dish with extra virgin oil. Your roasted cauliflower is ready to eat.
Video
Nutrition
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Conclusion
Jamie Oliver’s Roasted Cauliflower is one of my favorite recipes. I expect it to be a part of all my parties. Moreover, it is a wholesome and filling recipe that serves as a complete meal.
Meanwhile, it’s a healthy modern dish that will attract people of all ages and is suitable for every diet plan. If you wish to eat something nutritious and tasty, I recommend you prepare and enjoy this recipe!
It’s time to bake my roasted cauliflower for my next meal. I wish you, too, would join me in baking this delicious culinary recipe by Jamie Oliver and serving it to your loved ones. Take note of the given information and let me know your comments. Until then, happy baking!
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