Pepper-Roasted Cauliflower

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8 to 10 servings as an appetizer (8 to 9 cups) Easy
3.5 29
(29)
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Ingredients (5)

  • 16 cups cauliflower, cut into small, even-size florets (from 2 large heads)
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon coarsely ground black pepper
  • 2 teaspoons granulated sugar
Nutritional Information
  • Calories93
  • Fat4.15g
  • Saturated fat0.52g
  • Trans fat0.03g
  • Carbs12.26g
  • Fiber4.42g
  • Sugar5.17g
  • Protein4.79g
  • Cholesterol
  • Sodium501.99mg
  • Nutritional Analysis per serving (8 servings) Powered by

Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper in this recipe makes for a salty-peppery-sweet snack. Try it as a healthy side to our classic mac and cheese recipe.

This dish was featured as part of our Spicy Holiday Cocktail Party menu.

Instructions

  1. 1Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally.
  2. 2Arrange half of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes.
  3. 3Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.

Beverage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. Cauliflower has a nice blend of sweet and bitter, and here it’s accented by the lift of pepper and the umami of soy sauce. It deserves a complex wine, and this white is one of the most complex and delicious California delivers. A blend of white Rhône grapes, the unoaked wine merges honeyed notes of tropical fruits with a slightly bitter floral flavor, all held together by a stirring minerality.

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