I often see these beautiful multi-colored cauliflowers, but never know quite what to do with them. Lately, though, I’ve been roasting the normal white cauliflower, and love the flavor. So for Easter, I thought I’d roast a nice grouping of three different colors of cauliflower. Aren’t they pretty?
roasted cauliflower
3 heads of cauliflower in different colors
olive oil
kosher salt
freshly ground pepper
1. Preheat oven to 425 degrees (220 degrees celsius). Cut off florets of cauliflower, and arrange on a baking sheet according to color.
2. Toss each separate color with a tablespoon of olive oil, and a pinch of salt and pepper.
3. Bake for 25-30 minutes, turning with a spatula about halfway through baking, until nicely browned and caramelized on the edges.
That does look yummy! I wonder if I could get the other people in the house to actually eat it?
I’ve decided that roasting is the only way to go with vegetables. I’ve been eating a lot of cauliflower too! Now I wish I had bought some colored ones for Sunday….
How exciting… Living on the east coast of Canada we are hard pressed to find anything out of the ordinary, I would love to try the purple on. Is the flavor the same as the white?
To answer Anita’s question: Yes, they all taste the same.
@Emily–my kids, who are VERY picky, actually liked the cauliflower.
So cool! My girls would love the purple!
I adore cauliflower, adn I love that it comes in so many different colors. Your roasted cauliflower looks colorful and delicious–not to mention, healthy! Yum!