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Pepper-Roasted Cauliflower
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Total Time: 1 hr 5 mins

Active Time:

Makes: 8 to 10 servings as an hors d'oeuvre (8 to 9 cups)

Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper makes for a salty-peppery-sweet snack.

This recipe 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.

  • Pepper-Roasted Cauliflower
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