Get ready to transform the humble cauliflower into a mind-blowing dish that will make even vegetable skeptics beg for seconds! This Combi Steam Roasted Cauliflower recipe is not just another side dish – it's a crispy, golden, flavor-packed experience that will revolutionize the way you think about vegetables. With a perfect balance of tender interior and caramelized edges, this recipe turns a simple cauliflower into a restaurant-worthy masterpiece that's incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your combi steam oven to 400°F (200°C) with the steam function set to 30% humidity.
- Thoroughly wash the cauliflower and carefully cut it into evenly sized florets, ensuring they are approximately 1-
- 5 inches in size for consistent cooking.
- Place the cauliflower florets in a large mixing bowl and drizzle with olive oil, ensuring each piece is evenly coated.
- Sprinkle garlic powder, salt, and freshly ground black pepper over the florets, tossing gently to distribute the seasonings uniformly.
- Spread the seasoned cauliflower florets in a single layer on a perforated steam oven tray, ensuring they are not overcrowded to allow proper air circulation.
- Place the tray in the preheated combi steam oven and roast for 20-25 minutes, turning the florets halfway through cooking to ensure even browning.
- Check the cauliflower for doneness by piercing with a fork - it should be tender and have golden-brown edges.
- Remove from the oven and let rest for 2-3 minutes before serving to allow the flavors to settle.
- Transfer to a serving platter and optionally garnish with fresh herbs like parsley or chives for added freshness.
Tips
- Size Matters: Cut your cauliflower florets uniformly to ensure even cooking. Aim for 1-
- 5 inch pieces for the ideal texture.
- Don't Overcrowd: Spread the florets in a single layer with some space between them. Overcrowding will steam the cauliflower instead of roasting it, preventing those delicious crispy edges.
- Oil Distribution: Use your hands to toss the florets with olive oil, ensuring each piece is evenly coated for maximum flavor and browning.
- Seasoning Tip: For extra flavor, experiment with additional spices like smoked paprika, dried herbs, or a sprinkle of parmesan cheese.
- Checking Doneness: The cauliflower is perfect when it's tender when pierced with a fork and has golden-brown, slightly crispy edges.
- Resting Time: Allow the roasted cauliflower to rest for a few minutes after cooking to let the flavors settle and develop.
Nutrition Facts
Calories: 55kcal
Carbohydrates: 11g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
