CONFESSION TIME: I love roasted cauliflower. As vegetables go, cauliflower has a very mild taste, but as it roasts it develops a whole new flavor that’s both savory and a little sweet. You’ll find that even people who don’t typically love vegetables will happily eat roasted cauliflower. And while this roasted frozen cauliflower is delicious on its own, you can take it to the next level by adding the totally optional but amazing creamy, herby drizzle sauce!
A NOTE ABOUT ROASTING FROZEN VEGETABLES
You may have had some experience with soggy, unappetizing frozen vegetables. These are not them! If you’ve ever wondered how to cook frozen vegetables so that they actually taste good, here’s the secret: put them in the oven frozen, straight from the bag, without any oil or seasonings. This allows much of the moisture and ice to quickly evaporate while cooking instead of getting trapped in the food and making it soggy. When they’re just almost roasted to perfection, pull them out and toss them with oil and spices, and return them to the oven to cook for a few more minutes. And, voilà — you have a delicious pan of crispy vegetables!
INGREDIENTS
ROASTED CAULIFLOWER
- FROZEN CAULIFLOWER FLORETS
- OIL: preferably olive oil or avocado oil, but vegetable oil will work as well
- SALT
OPTIONAL DRIZZLE SAUCE
- BUTTER: used to make a roux (a fat + flour base for the sauce); may substitute in oil if necessary
- ITALIAN SEASONING: this recipe uses dried herbs, but finely chopped fresh herbs may be used instead
- FLOUR: substitute a gluten free flour blend if desired
- MILK: this recipe calls for dairy milk, but a mild-flavored non-dairy milk (such as unsweetened oat or soy milk) may be used if needed
- PARMESAN CHEESE: freshly grated parmesan works best in this recipe; parmesan from a can does not melt well. But if all you’ve got is canned parmesan it will still taste delicious but will not be as smooth of a sauce! If using canned parmesan omit the salt from the sauce portion of the recipe.
- GARLIC POWDER
- SALT
- PEPPER
HOW TO MAKE ROASTED FROZEN CAULIFLOWER
Step 1
Preheat your oven to 400. Prepare a large baking sheet with a silicon baking mat, parchment paper, or foil. Spread the cauliflower out on the pan so that there’s plenty of space between the florets (overcrowding the pan will result in less crisp cauliflower). Roast in the preheated oven for 35 minutes or until edges are tinged with brown. If you're not making the drizzle sauce, skip to STEP 6.
Step 2
While the cauliflower is roasting, prepare the optional drizzle sauce. In a medium saucepan, melt the butter over medium-low heat. Once the butter is melted, add in the Italian seasonings, and allow the seasonings to cook (“bloom”) with the butter for 30 seconds.
Step 3
Next, add in the flour and stir to combine, forming a paste (roux). Allow this to cook for 2-3 minutes, stirring frequently to prevent burning. Then slowly stir in the milk, using a whisk to dissolve lumps if needed. See pictures below.
Step 4
When the roux and the milk are well combined, turn up the heat to slightly above medium so that the sauce can lightly simmer (you’ll begin to see tiny bubbles around the edge of the sauce). Stir continuously. After a minute or two it will begin to thicken slightly. Let it continue to cook and thicken for three to four more minutes and then turn the heat back down to low (it will get thicker as it cools).
Step 5
With the heat on low, add in the cheese, garlic powder, ¼ teaspoon of salt, and the pepper. Allow the sauce to cook for 4-5 more minutes, until the ingredients are combined well, and then remove the saucepan from the burner.
Step 6
After 35 minutes, pull cauliflower from the oven, and transfer it from the baking sheet to a medium mixing bowl. Toss with 1 tablespoon of oil and ¼ teaspoon of salt and return it to the oven to roast for an additional 6 minutes.
Step 7
Take the cauliflower out of the oven and drizzle with the herbed sauce. Serve immediately.
ALLERGY GUIDE
Gluten Free: use a gluten free flour blend in place of the all purpose flour
Dairy Free: use oil instead of the butter and a mild-flavored dairy free milk, such as unsweetened oat or soy milk in place of the dairy milk. Substitute vegan cheese for the grated parmesan.
FAQS & TIPS
Are frozen vegetables as nutritious as fresh vegetables?
According to Eating Well, while frozen vegetables do lose some of their nutrients in the freezing process, the nutritional difference between fresh and frozen vegetables is not huge. Additionally, frozen vegetables are typically picked at peak ripeness, when they are the most nutrient-dense, as opposed to vegetables you'll find in the grocery store that have been picked before ripening and then transported for days or weeks.
Should I thaw the cauliflower before cooking it?
Nope! You don’t need to thaw it at all.
What should I serve with this cauliflower?
This yummy roasted cauliflower is great as a side dish to pasta, chicken, beef, or meatballs. It has enough flavor that it’s also fantastic on its own.
Storage and reheating
Store leftovers in the refrigerator for 4-5 days. Reheat the cauliflower in the microwave or toaster oven or in a frying pan on low heat for 5 minutes. Reheat the sauce in the microwave or in a small saucepan.
Roasted Frozen Cauliflower With Herbed Drizzle Sauce
Ingredients
CAULIFLOWER
- 24 ounces frozen cauliflower florets
- 1 tablespoon oil
- ¼ teaspoon salt
HERBED DRIZZLE SAUCE (optional)
- 1 tablespoon butter
- ¾ teaspoon Italian seasoning
- 1 tablespoon flour
- 1 ½ cups milk
- ½ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 dashes pepper
Instructions
- Preheat oven to 400. Prepare a large baking sheet with a silicon baking mat, parchment paper, or foil. Spread the cauliflower out evenly on the pan. Roast in the preheated oven for 35 minutes or until edges are tinged with brown. If you're not using the drizzle sauce, skip to step 6.
- While the cauliflower is roasting, prepare the optional drizzle sauce (if using). In a medium saucepan, melt butter over medium-low heat. Once the butter is melted, add in Italian seasonings, and allow seasonings to cook with the butter for 30 seconds.
- Next, add in the flour and stir to combine, forming a paste (roux). Allow to cook for 2-3 minutes, stirring frequently to prevent burning. Slowly stir in the milk, using a whisk to dissolve lumps if needed.
- When roux and the milk are well combined, turn up the heat to slightly above medium so that the sauce can lightly simmer. Stir continuously. After a minute or two it will begin to thicken slightly. Allow it to cook and thicken for 3-4 more minutes before turning the heat back down to low (it will get thicker as it cools).
- With the heat on low, add in the cheese, garlic powder, ¼ teaspoon of salt, and the pepper. Allow the sauce to cook for 4-5 more minutes, until ingredients are combined well. Remove saucepan from burner.
- After 35 minutes, pull cauliflower from the oven, and transfer it from the baking sheet to a medium mixing bowl. Toss with 1 tablespoon of oil and ¼ teaspoon of salt and return it to the oven to roast for an additional 6 minutes.
- Take the cauliflower out of the oven and drizzle with the herbed sauce, if using. Serve immediately.
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
