Roasted cauliflower can be made with any olive oil, but I enjoy trying different flavored olive oils. For this recipe, my current favorite is Harissa Olive Oil from Venice Olive Oil.
Harissa is a hot chili paste from North Africa. Harissa Olive Oil is spicy, and pairs well with cauliflower. This recipe works equally well with cauliflower rice or florets.
If you are in the Colorado Springs area, you can shop in person at the Venice Olive Oil, which is located at 5214 N. Nevada Ave, Suite 130, in Colorado Springs. To order online, go to Venice Olive Oil. Boutique olive oil stores can be found in many cities. Check out one in your neck of the woods.
Other recipes using flavored olive oils and balsamic vinegars are available in this blog at Venice Olive Oil Veggies.
Active time: 5 Total time: 15 to 20 minutes
Specialized One-Butt Kitchen Utensils
- Rimmed baking sheet (about 12.5 x 10 inches)
- Parchment paper or aluminum foil for easier cleanup.
- cauliflower rice or florets (enough for 2)
- Harissa Olive Oil, enough to lightly cover cauliflower, probably 2 or 3 tablespoons
- salt to taste
Preheat conventional oven to 425 degrees, or convection to 400. Place parchment paper or aluminum foil on rimmed baking sheet for easier cleanup.
Place cauliflower rice or florets on a rimmed baking sheet and drizzle with Harissa Olive Oil. Add salt to taste. Toss until cauliflower is evenly coated with olive oil. Arrange the cauliflower evenly in the pan. Cook for 10 to 15 minutes. Cooking time will be shorter if you are using cauliflower rice. Shake pan once during cooking.