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.

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6 Responses to “roasted flower patch”

1. Emily says:

   10 April 2009 at 1:51 pm

   That does look yummy! I wonder if I could get the other people in the house to actually eat it?
2. amylouwho says:

   10 April 2009 at 4:25 pm

   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….
3. Anita Shaw Doskas says:

   10 April 2009 at 5:19 pm

   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?
4. Jaime says:

   10 April 2009 at 6:06 pm

   To answer Anita’s question: Yes, they all taste the same.
   @Emily–my kids, who are VERY picky, actually liked the cauliflower.
5. Jen T says:

   10 April 2009 at 8:05 pm

   So cool! My girls would love the purple!
6. Elyse says:

   12 April 2009 at 11:00 pm

   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!