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Slow-Roasted Purple Cauliflower Recipe

By Lorraine Thompson5 Comments. Leave another...

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Always a fool for beauty, I bought this purple cauliflower on impulse—and then wracked my brain for a way to prepare it.

The thing is, I’m not a huge cauliflower fan. All right, I gobble it up smothered in béchamel with a thick layer of buttered, toasted breadcrumbs. But otherwise I can take or leave cauliflower, purple or plain.

cauliflower-head

Because it’s December—always a busy month—and because I’m a real, working freelance copywriter who doesn’t spend all day in the kitchen, I chose the simplest, least fussy cooking method.

It also turned out to be the most delicious.

Ever since I tried roasting green beans, I’ve been intrigued by the—to me—novel idea of baking vegetables. There’s really nothing to this method: Drizzle vegies with olive oil, toss with crushed garlic, salt and coarsely ground pepper—and pop in the oven.

chopped-cauliflowerdrizzle-olive-oilcauliflower-on-panroasted-cauliflower-in-panroasted-cauliflower-475

I think it’s the baking process itself that delivers the big-time flavor. This hot-air reduction method bakes off vegetable’s excess water—without drying it out—and yields slightly chewy texture and intense cauliflowery flavor.

This recipe turned me into a cauliflower evangelist. If you’re on the fence about cauliflower, I hope you’ll give it a try.

Naturally it works equally well with plain ole white cauliflower as with royal purple.

Slow-Roasted Purple Cauliflower Recipe

1 head of purple or other cauliflower
3 tablespoons extra virgin olive oil
3 cloves of garlic, crushed
Kosher salt and freshly ground pepper to taste

  1. Preheat oven to 350 degrees.
  2. Wash, pat dry and cut cauliflower into bite-sized pieces.
  3. In large bowl toss cauliflower with oil, garlic, salt and pepper.
  4. Spoon cauliflower into a single layer on a cookie sheet or jelly roll pan. Note: Push cauliflower away from the edges of the pan to allow a 1-2″ margin—the cauliflower burns if too close to the edge.
  5. Slide pan into oven. Bake for an hour—or even a little longer—turning cauliflower with a slotted spoon or spatula every 20 minutes to cook evenly. Delicious hot or at room temperature.

Serves 6.

Filed Under: Recipes, Vegetables, Vegetarian Tagged With: Easy Roasted cauliflower recipe, Easy Roasted Vegetable recipe, New cauliflower recipe, Purple cauliflower recipe, Slow-Roasted Purple Cauliflower Recipe

5 Comments. Please leave another.

  1. my pet's care says

    March 16, 2012 at 6:22 pm

    I love, love, love roasting vegetables!! The flavors are intensified and the color changes to a deeper hue. With the cauliflower, it also packs it full of flavor. I have recently started roasting white cauliflower with olive oil and curry. Awesome flavor!!
    Thanks for the recipe

  2. Lorraine Thompson says

    March 16, 2012 at 6:43 pm

    @My Pet’s Care: Mmm, curry sounds delish. Will give it a try.

  3. jANIE says

    July 10, 2012 at 4:11 pm

    Also love roasting vegetables! Turn up the heat! If you turn the oven up to 400 and roast 20-30 minutes they start to carmelize. Mmm….

  4. Alice Spaulding says

    October 20, 2012 at 2:21 pm

    I’m assuming the garlic is added to the oil, salt, and pepper?

  5. Lorraine Thompson says

    October 20, 2012 at 3:02 pm

    @Janie: Sounds like a good idea. In general, I’ve been using higher oven temps–I like a little char on my food, though it may not be the healthiest thing in the world…

    @Alice: Eek! Yes, of course. Thanks for the call out–I just corrected my recipe.

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