Roasted Cauliflower

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Roasted Cauliflower Recipe With Jarlsburg Cheese

Roasted Cauliflower Recipe With Jarlsburg Cheese

Roasted Cauliflower With Jarlsburg Cheese

Cauliflower is in season and gorgeous heads of it are appearing at roadside stands and farmers’ markets everywhere. I picked some up last weekend to make my roasted cauliflower recipe with Jarlsburg cheese and it was fabulous.

This dish has so much flavor and is so redolent that you might expected a complicated recipe, but it is not. There are only six ingredients and it takes no time to put this dish together. All of the time is in the roasting.

Whenever I roast cauliflower, I use this recipe. The only variation for me is in the final ingredient. While cheese is my weakness, I do sometimes skip it here. It just depends on the main course I am serving that day. With or without Jarlsburg cheese, this roasted cauliflower is absolutely delicious.

It is important to watch this dish closely after about 45 minutes. If your baking pan is on the smaller side or if you double this recipe, it could take up to one and a half hours to achieve a golden brown color. (The more the cauliflower is stacked in your pan, the longer it will take.) Ideally, the cauliflower should be only two to three florets deep.

Roasted Cauliflower Recipe With Jarlsburg Cheese

Garlic Chopped With a Wusthof Classic Knife

Roughly Chopped Garlic

  • 1 head cauliflower
  • 4 cloves garlic
  • ¼ tsp crushed red pepper
  • ¼ cup extra virgin olive oil
  • 1 ½ cups Jarlsburg cheese, shredded (optional)
  • salt to taste

Yield: serves four to six as a side dish.

Total roasting time: 1 hour, 5 minutes.

Preheat oven to 400°.

Wash the cauliflower and break it into small florets. Place it in a large rectangular baking pan.

Roughly chop the garlic cloves and sprinkle them over the cauliflower. Sprinkle the crushed red pepper over the cauliflower and salt to taste. Drizzle with the olive oil. Toss the mixture until well combined and until all of the ingredients are coated with the oil.

Roast in the oven for one hour. Stir the mixture every 15 minutes to ensure that the ingredients are coated with the olive oil and roasting evenly. The cauliflower should begin to turn golden brown along its edges after about 45 minutes. After one hour, all pieces should be golden brown. (If the cauliflower still looks pale, stir and continue roasting for another 15 minutes or until it turns golden brown.) At this point, remove the tray from the oven.

Stir one more time. Top with the shredded Jarlsburg cheese and return the pan to the oven for five minutes to melt the cheese. Remove from the oven and serve the roasted cauliflower immediately.

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4 comments
Shirley Daniels
Shirley Daniels

Found your website looking for a home brewer for my husband to make beer. Great info and your link directly to Amazon.com appreciated. They had best price and I trust them. ANYWAY! Loved the cauliflower recipe. Simple to follow and tasted great. Liked the pepper kick. Plan to try your Stuffed Cabbage this weekend. Great recipes. Thanks.

Miz Helen
Miz Helen

We will just love this recipe for Roasted Cauliflower with the Jarlsburg Cheese it will just be fabulous! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon! Miz Helen

Lovely Light
Lovely Light

Hi there- found you through the hop and am a new follower. This looks like a great recipe! I've only just started using cauliflower, I'm interested in making this. I hope you have time to follow my life in South Africa by http://withoutcomplexities.blogspot.com I hope you are having a great week!

Rebekah
Rebekah

Wow. This looks so good! I love cauliflower and cheese. I'm going to try it soon.