Who knew cauliflower could be so addicting! This Perfect Roast Cauliflower has caramelized edges that are coated with a super savory rub.
My 10 year old self would turn on me if she heard what I am about to say: Cauliflower is my favorite vegetable.
Cauliflower has had the biggest comeback of the decade so I am willing to bet my fellow cauli lovers are out there. And while I enjoy my cauliflower riced, mashed, smoothied, and souped, just as much as the next guy, the one recipe that consistently tempts me to eat an entire head of cauliflower in one sitting is this perfect roast cauliflower, or as my family has coined it, Cauliflower Crack.
A humble head of cauliflower gets sliced into flat florets for maximum pan to cauliflower contact. Then it gets tossed with an ultra savory rub that infuses each little nook and cranny with BIG flavor. Out of the oven this cauliflower has perfectly crispy roast edges and tender "meaty" centers.
Secrets to Perfect Roast Cauliflower:
When it comes to perfecting the roast on this veg, there are a couple of tricks that will up your cooking game.
First, high heat equals more flavor. Even if the only thing on this cauliflower was oil and a pinch of salt, a higher oven temperature means more browning. More browning means more flavor.
Second, cut the cauliflower into flat pieces (see video) instead of rounded floretts. These flat pieces come into more contact with the pan and wherever the cauliflower touches the pan, it will brown and led to more flavor and a better texture.
Last, the rub. I am convinced this rub would turn cardboard into a culinary delicacy. It is packed with umami and flavor. Be sure to rub it into the cauliflower and make sure to coat all the nooks and crannies.
What Goes into Perfect Roast Cauliflower:
Well, of course, there's the cauliflower. After that its a trifecta of flavor superchargers: oil, coconut aminos, and seasoning.
The oil is the carrier for our rub and helps the cauliflower brown.
Coconut aminos adds a deep flavor that is more complex than salty. Soy sauce will not work as a sub here. The end result will be too too salty.
I usually opt to make my own seasoning blends, but when it comes to Cauliflower Crack, I always always reach for Trader Joe's Umami Seasoning. It is a combo of mushroom powder (helloooo umami!), red pepper flakes (a touch of spice) and onion powder. Then we bump up the flavors by adding in a touch more garlic and onion powder.
The end result is a salty, savory, flavor-PACKED roast cauliflower.
Cauliflower Crack (Perfect Roast Cauliflower)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
Description
Who knew cauliflower could be so addicting! This Perfect Roast Cauliflower has caramelized edges that are coated with a super savory rub.
Ingredients
- 1 head cauliflower
- ⅓ cup coconut aminos
- 3 tablespoons avocado oil
- 3 tablespoons Trader Joe's Umami Seasoning
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
Instructions
Prep the cauliflower: Remove the stem and green leaves from the cauliflower. Slice the cauliflower into 1 inch steaks and then cut into smaller florets. Place on a baking sheet and preheat the oven to 425 degrees.
Make the rub: In a small bowl, whisk together the remaining ingredients.
Bring it all together: Pour the rub over the cauliflower and using your hands, massage it into each piece of cauliflower until coated. Bake for 30 minutes. Enjoy!
Any thoughts on subbing for the oil? I eat WFPB, no-oil.
Hi Debbie, While I haven't tested this recipe without oil, I have a hunch that if you omit the oil without a replacement, then spread the cauliflower out on a silicone mat, the recipe should work! Please let me know how it goes if you give it a try :) Happy cooking!
This was so good!!!! Thanks for sharing.
Thank you so much for the review!
What can you sub for the coconut aminos?
Hi Anj, You can substitute a mix of 2 1/2 tablespoons tamari (or soy sauce) and 2 1/2 tablespoons water. Happy cooking!
Made this once.... doubled the recipe the second time ! Super Yummy
Hi Joy! So glad you enjoyed the recipe!
Tried this and it was DELICIOUS!! I didn’t have garlic powder or the aminos, and opted not to use soy sauce instead (just didn’t want the additional sodium). I added adobo seasoning and Morton’s Nature’s Seasons Seasoning. And I cooked it in a skillet with butter and EVOO. LISTEN, this was sooo good...my 8yr. old devoured it!!You have a bomb recipe! I’ll be sure to grab some GP & aminos on my next grocery haul b/c I really want to try it exactly how you did it. Thanks!!!
Very tasty but mine was super salty. Followed the recipe to a T but the first ingredient on the umami seasoning is Kosher salt so I imagine that is where it came from. I will use again but just cut back on the umami seasoning.
I use gochujang and Mrs. Dash but only a teaspoon each.
Where can I find the nutritional facts and how many servings ove batch makes?
I used low sodium soy sauce and water as suggested as a sub, plus Adobo seasoning. It was way too salty. Hubby loved it!
This is one of my absolutely favorite recipes! I could eat this every day!!! I only use 3 teaspoons of the TJ seasoning and find that to be plenty.
Just out of curiosity, is 3 Tablespoons a typo?
what can you substitute the TJ seasoning with?
Hi Toni! At this time, I don't know of a good substitute for the seasoning. If it's helpful, you can purchase it online on Amazon.
I added this to my vegetable soup and it made it so amazing!
The flavor is delicious but it's extremely salty for me. I cooked in the air fryer @ 390 for about 20 min since it's hot and I didn't want to turn on the oven. It turned out crispy and good.
Sounds delicious! Looking forward to trying this recipe. I have one question since it doesn't state in the directions, can I assume the coconut aminos and avocado oil are mixed together and tossed with the cauliflower as prep? Thank you for your time.
Sorry, I missed the instruction for "remaining ingredients".
Hi Vickie! No problem. Glad you found it :) Happy cooking!
I used 4 tsps of mushroom seasoning based on others experience and it was perfect amount of saltiness. My first experience using coconut aminos and was surprised at the sweetness. I will make again but use less aminos and add some sriracha. That spicy and sweet might marry well! Too much water was released from my cauliflower. Halfway through cooking I drained the liquid and placed the cauliflower on a roasting rack.