5-Minute Roasted Cauliflower
Ok, so I know I’m going a bit crazy with this whole 5-minute skillet veggie concept, but I’ve come to realize that I tend to get a bit obsessed when I find something I like/love, and I love this new 5-minute technique. In my last post I showed you all how to cook 5-minute roasted Brussels sprouts, and now I’m showing you how to cook cauliflower in 5-minutes, yippee, aren’t you super excited? This 5-minute roasting technique has really saved me time and hassle in the kitchen on those busy weeknights where I want to serve up a vegetable, but don’t have tons of time to heat up the oven and roast veggies for 15 to 20 minutes. I’m a full-time working mama now, as you all know, and it’s all about efficiency in Marin mama’s kitchen these days.
This method works perfectly if you’re feeding a crew of 5 or less, as you can’t fit too much cauliflower in one 12-inch cast iron skillet. If you’re feeding a larger crowd, then try my roasted cauliflower method, as it uses a sheet pan. This 5-minute method is perfect for those of you that have one oven. For instance, if you’re cooking up chicken or steak in the oven at a different temperature, you can take out your meat when it’s finished, turn on the broiler and pop these veggies under the broiler for 3-5 minutes while your meat rests. As I like to say, easy peasy!
If you kids are not huge cauliflower fans because you’ve been blanching it or boiling it, then try roasting it for them, and I guarantee they will devour it. Roasting cauliflower intensifies its flavor, rendering a caramelized crispy product. Tender, aromatic, and slightly sweet, roasted cauliflower is a wonderful veggie accompaniment to any meal. Give it a try and I bet even your pickiest eater will love it!
5-minute roasted cauliflower:
- 1 head of cauliflower or less depending on your group, cut into small even-sized florets – I just pull off the florets I will need to serve my crew, and save the rest for another night.
- extra-virgin olive oil – how much olive oil you use is your preference, I just pour enough to coat each cauliflower floret.
- fine sea salt – how much salt you use is to taste as well.
Cut the cauliflower florets up into even sized pieces.
I tend to cut them up on the smaller size when roasting them in the skillet, so they all cook evenly and fast.
Toss the cauliflower with a bit of olive oil (enough to coat each piece of cauliflower) and a few pinches of sea salt.
I’m not going to tell you how much olive oil or sea salt to use, as it really depends on how much cauliflower you’re making and how salty you like your veggies. You want to use enough oil to coat the cauliflower florets.
Place an oven rack a few inches below your broiler, and turn on your broiler.
Set a cast-iron skillet over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.
Set the cauliflower florets down on the hot skillet. Don’t crowd the florets, as you want them all to be in contact with the bottom of the pan so they can get all caramelized and browned.
Set the skillet under the broiler, and roast the cauliflower until the florets are evenly browned and tender when pierced with a fork, about 4-5 minutes.
This is how the cauliflower will look after it roasts. The tops will be a bit browned, but turn over the cauliflower…
and the bottoms will be beautifully browned like this.. YUM!
Love quick and simple roasted vegetables? Then try my 5-minute roasted Brussels Sprouts.
We also love this 8-minute roasted broccoli recipe. My kids and their friends devour this when I make it up!