30 minutes
A simple yet delightful dish featuring caramelized and crispy broccoli or cauliflower florets, seasoned with extra-virgin olive oil, sea salt, and freshly ground black pepper. Optional spices such as cumin seeds and mustard seeds can be added for additional flavor.
Broccoli Or Cauliflower, cut into bite-sized florets
cups
tablespoons
to taste
to taste
Cumin Seeds, optional
teaspoons
Black Or Brown Mustard Seeds, optional
teaspoons
1. Preheat Oven and Prepare Ingredients
Start by preheating your oven to 450°F. As the oven heats, arrange the broccoli or cauliflower florets on rimmed baking sheets. Drizzle them generously with extra-virgin olive oil, and season them with fine sea salt and freshly ground black pepper to taste. Make sure the florets are spread out in a single layer to promote even roasting.
2. Roast and Toss Florets
Place the baking sheets in the preheated oven and roast the florets for 10 minutes. Then, remove them briefly to toss, which helps ensure even cooking and prevents sticking. Optionally, add cumin seeds and black or brown mustard seeds at this stage for additional flavor.
3. Final Roasting and Serving
Return the baking sheets to the oven and continue roasting for another 8 to 12 minutes, or until the edges are golden-brown and the vegetables are caramelized. Once done, transfer the roasted broccoli or cauliflower to a serving dish and enjoy them hot or warm.
Select firm heads with tightly packed florets and vibrant color for the best flavor and texture after roasting.
Arrange florets in a single layer with space between them to prevent steaming and ensure crispiness.
Cut the broccoli or cauliflower into even-sized florets to ensure all pieces cook evenly and prevent undercooking or burning.
Use kosher or sea salt, along with additional seasonings like black pepper, garlic powder, or chili flakes to enhance the natural flavors.
Roast for 20-25 minutes, tossing halfway through for even browning and crisp-tender texture.
Comments (0)