How Can I Roast Cauliflower?

To roast cauliflower, you can cook it beforehand, but you don’t have to. In theory, you can even eat it raw. If you want to roast the cauliflower without boiling it, break it up into small florets or cut it into slices. That’s a little faster. After that, the choice is yours. You can fry cauliflower in butter or use olive oil. Canola or sunflower oil are also an option. Just remember to salt it a little beforehand. This is the only way to tease out the aroma before you fry the cauliflower. When it’s done, taste again. Intense spices such as cumin, allspice, coriander and nutmeg go well with this. Garlic and onions as well as fresh herbs – especially parsley – also harmonize wonderfully with the fine florets.

Roast cauliflower in the oven & matching side dishes

By the way, you can also “roast” cauliflower in the oven. To do this, season the small florets with salt and pepper, maybe – depending on your taste – with a little paprika or chilli and then turn them in olive oil. For intense roasted flavors, fry them until they have crispy brown spots. Our EDEKA cooking experts know how to prepare cauliflower in general. Aromatic dips are always a good accompaniment. You should also use the cabbage as the main character in a cauliflower salad. Mixed with parsley, roasted nuts, some pomegranate and a few slices of celery, it tastes great. Add a little honey to give the dressing a slight sweetness. Bread always goes well with fried cauliflower, as do rice, pasta or legumes such as lentils.

Boil and fry cauliflower – or bread it

If you fry raw cauliflower in a pan, it will remain relatively crisp even after cooking. If you like it softer, you can also cook the vegetables in advance. Five minutes in salted water is enough. After that, put the florets in the pan to fry them. Another variant provides you with the vegetarian equivalent of the schnitzel. For this you need to bread and fry cauliflower. This works very simply. Instead of severing florets, simply slice the whole head—preferably select a smaller one when shopping. This is followed by the individual steps of breading. For example, try our recipe for cauliflower schnitzel. This also provides you with the right dip. Basically, anything that goes well with the schnitzel goes well with the breaded cauliflower. Fresh vegetables, potato salad, French fries, potatoes or a crunchy salad – you decide according to your preferences. Because of its spicy taste and consistency, cauliflower is often used as a meat substitute. Our recipe for cauliflower wings shows how well this works.