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I just made this for lunch:
If you like ranch dressing on your salad, you’ll love the tangy flavor on roasted cauliflower!
To be honest, I hate cutting cauliflower as much as I love eating it. So to keep this recipe quick and easy, I cut the cauliflower as soon as I buy it. I use one of these, which cores an entire head of cauliflower in one quick step.
I’ve been working on this bag for almost two weeks, with not a brown spot in sight. The trick is, after I cut the cauliflower into bite-sized florets and wash them, I let them drain as much as possible. Then I put them into a big zipper bag and stick a folded paper towel in there to absorb moisture. I push as much air out of the bag as I can, and – as my son Jake would say – wa-LA!
If you like a really intense ranch flavor, use more ranch powder. If you like a lighter taste, use less. And my husband puts in a little hot sauce, which my daughter loves too! Definitely not for me. But go ahead and experiment!
- 1 head cauliflower cut into bite-sized florets
- 3 tablespoons olive oil
- 2-4 tablespoons Hidden Valley Ranch Salad Dressing & Seasoning Mix use more or less depending on how intense you want the ranch flavor to be
- 1/2 cup plain breadcrumbs
- Preheat your oven to 350° F
- Line cookie sheet with parchment paper (keeps cauliflower from sticking and burning)
- Toss all ingredients in a bowl until cauliflower is coated
- Place coated cauliflower in a single layer on the pan
- If there’s any ranch/breadcrumb mix left in the bowl, sprinkle over the cauliflower
- Bake for 20-30 minutes on middle oven rack, checking after 20 minutes to see if florets are cooked (I like to stir them around after 15 minutes to make sure one side doesn’t get too dark)
- Enjoy!
If you hate cutting cauliflower as much as I do, you need a cauliflower corer! It removes the entire center in one step, leaving you with florets and only a little bit of trimming to do.
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LOVE roasted cauliflower…it’s a big hit in my house. Next time, add grated parm to the breadcrumbs. YUM.
Thank you for your advice on storing ready to cook cauliflower! I have two whole heads taking up way too much room in our small refrigerator. I’ll have to try roasting it your way soon.
@Jessica: Oh yeah, that’s the other big benefit! So much smaller to store when cut up.
This looks really tasty. I’m always looking to change up my usual steamed cauliflower. Thanks.
I love cauliflower and I am always looking for new and easy recipes to try. This was extremely good and a hit with my friends who shared dinner with me. I was short on time so I partily steamed the cauliflower before hand and I got the same results. Thank you.
Another good recipe is combine cauliflower florets with quartered fresh tomatoes, add diced garlic sprinkled throughout. Sprinkle with olive oil, salt and pepper and bake at 350 for approx. an hour or until cauliflower is cooked.