Mary Berry’s Roasted Cauliflower is made with cauliflower, sunflower oil, paprika, and Parmesan cheese. This tasty Roasted Cauliflower recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 8 people.
This Roasted Cauliflower Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Roasted Cauliflower Ingredients
- 1 large cauliflower, broken into small florets (about 500g/1lb 2oz prepared weight)
- 2 tbsp sunflower oil (or 2 tbsp vegetable oil)
- 1 tbsp paprika
- 2 tbsp finely grated Parmesan or vegetarian hard cheese
- Salt and pepper, to taste
How To Make Mary Berry Roasted Cauliflower
- Preheat the Oven: Set your oven to 200°C/180°C Fan/Gas 6 (or 400°F).
- Prepare the Cauliflower: Arrange the cauliflower florets in a roasting tin.
- Season: Drizzle with sunflower oil and sprinkle with paprika. Toss to coat evenly. Season with salt and pepper.
- Roast: Bake in the preheated oven for 25 minutes until tender and lightly browned at the edges.
- Add Cheese: Sprinkle Parmesan over the cauliflower and roast for an additional 5 minutes.
- Serve: Transfer to a bowl and serve immediately.
Recipe Tips
- Ensure Even Coating: Make sure the cauliflower florets are evenly coated with oil and paprika for consistent flavor and crispiness.
- Spread Florets Evenly: Arrange the cauliflower florets in a single layer on the roasting tin to ensure they roast evenly and get crispy edges.
- Check for Tenderness: Test the cauliflower with a fork to ensure it’s tender before adding the cheese, as overcooked florets can become mushy.
- Use Fresh Parmesan: For the best flavor, use freshly grated Parmesan rather than pre-grated cheese.
- Adjust Roast Time: If your cauliflower florets are larger or smaller than standard, adjust the roasting time slightly to ensure they cook through properly.
What To Serve With Roasted Cauliflower?
This crispy Roasted Cauliflower pairs well with grilled chicken, quinoa salad, roasted potatoes, or a fresh green salad. It can also be served alongside steak, baked fish, or a hearty pasta dish for a delicious dinner.
How To Store Leftovers Roasted Cauliflower?
- Refrigerate: Let the leftovers roasted cauliflower cool to room temperature. Put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Freezing is not recommended because the cauliflower can become soggy. Enjoy it fresh.
How To Reheat Leftovers Roasted Cauliflower?
- In The Oven: Preheat your oven to 200°C/180°C Fan/Gas 6 (or 400°F). Place leftovers roasted cauliflower on a baking sheet and reheat for about 10 minutes, or until it’s heated through and crispy.
- In The Microwave: Put the leftovers roasted cauliflower in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through, until hot.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Place the leftovers roasted cauliflower in the basket and reheat for 5-7 minutes, shaking the basket halfway through.
Mary Berry Roasted Cauliflower Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 85
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 7g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
More Mary Berry Recipe:
- Mary Berry Miso Cod
- Mary Berry Roasted Pepper and Ricotta Rolls
- Mary Berry French Buttered Potatoes
- Mary Berry Basil Pesto Dressing
- Mary Berry Spaghetti Alle Vongole
Mary Berry Roasted Cauliflower
Description
Mary Berry’s Roasted Cauliflower is made with cauliflower, sunflower oil, paprika, and Parmesan cheese. This tasty Roasted Cauliflower recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 200°C/180°C Fan/Gas 6 (or 400°F).
- Prepare the Cauliflower: Arrange the cauliflower florets in a roasting tin.
- Season: Drizzle with sunflower oil and sprinkle with paprika. Toss to coat evenly. Season with salt and pepper.
- Roast: Bake in the preheated oven for 25 minutes until tender and lightly browned at the edges.
- Add Cheese: Sprinkle Parmesan over the cauliflower and roast for an additional 5 minutes.
- Serve: Transfer to a bowl and serve immediately.
Notes
- Ensure Even Coating: Make sure the cauliflower florets are evenly coated with oil and paprika for consistent flavor and crispiness.
- Spread Florets Evenly: Arrange the cauliflower florets in a single layer on the roasting tin to ensure they roast evenly and get crispy edges.
- Check for Tenderness: Test the cauliflower with a fork to ensure it’s tender before adding the cheese, as overcooked florets can become mushy.
- Use Fresh Parmesan: For the best flavor, use freshly grated Parmesan rather than pre-grated cheese.
- Adjust Roast Time: If your cauliflower florets are larger or smaller than standard, adjust the roasting time slightly to ensure they cook through properly.
Mary Berry Roasted Cauliflower