Baby Cauliflower Recipe (roasted)
You have to try this new baby cauliflower. It’s sweet, delicate, tender and delicious – kind of a cross between cauliflower and broccoli. We’re roasting it in this easy recipe, but you can cook it many different ways.
It’s slowly coming into mainstream stores so grab some if you can find it.
I love the delicate flavor and that it cooks so quickly at a high temperature. And there is almost zero waste. You can literally eat the entire head of cauliflower including the cauliflower florets and the slim tender stems.
Where to find baby cauliflower
I buy a fresh baby whole cauliflower in the produce section of an Asian grocery store in Canada (T&T). Trader Joe’s, Sprouts and Whole Foods sell it in the US and probably many other stores, too, by now.
I’m a bit late to the game as it was introduced into stores in Japan in 2012. Only to restaurants initially. Now, more and more to the general public. Consider me a recent fan.
Is baby cauliflower healthy?
The nutrition value is another big plus. High fiber, low carb, low calorie. A half pound/80 ounces of the raw cauliflower contains 36 calories, 3 g protein, 3g fiber, 32mg calcium, 7 carbs and 1mg iron.
Moms and dads can introduce it as a good toddler vegetable because it is so tender and easy to chew.
What to serve with it
The mild sweet taste of baby cauliflower makes it a versatile side for almost any main course. I love this gorgeous side dish with marinated flank steak, coconut curry salmon, balsamic glazed chicken and spicy honey-lime chicken.
To jazz it up, try a drizzle of tahini sauce, balsamic reduction, 5 minute herb sauce or 5 minute roasted red pepper sauce.
It’s a super easy and quick recipe. Just try it 🙂
How to make this roasted cauliflower recipe
Other names for baby cauliflower
- Fioretto
- Biancoli
- Sweet sprouting cauliflower
- Karifurore
- Flowering cauliflower
- Stick cauliflower
- Chinese cauliflower
- Some stores like Mann’s Fresh Vegetables sell it packaged under the brand name Caulilini.
Cooking Methods
My favorite way – and one of the best ways I think to cook this vegetable – is roasting. The brown crispy edges of the flowers are just delish.
But there are lots of other simple ways to prepare it too – microwave, stir fry, raw with dips or in salads, steamed and grilled. Check out some of our other cauliflower recipes below.
Tailor To Your Taste
I kept the recipe super basic so feel free to play around with the seasonings, drizzles and garnishes.
- Seasonings: Try adding curry powder, Parmesan cheese, or red pepper flakes for heat.
- Drizzles: Try balsamic reduction, Japanese salad dressing, basil pesto or red pepper sauce.
- Garnishes: If you like lemon, a sprinkle of lemon zest or squeeze of lemon juice after roasting is a wonderful flavor booster. Other good options are toasted chopped pine nuts (or other nuts), green onions, pea sprouts, chopped tomatoes or strawberries (for color).
Make Ahead
- Complete the recipe and let it sit on the counter until needed. When ready to use, warm the cauliflower in a hot oven for 5 minutes. Or, transfer to a dish after roasting and warm it in microwave for 1 minute when ready to use.
- Alternatively, the baby cauliflower can be served at room temperature or even cold.
Other cauliflower recipes you might like
Feel free to substitute baby cauliflower for the regular cauliflower used in these recipes. Just remember to reduce the amount of cooking time.
Baby Cauliflower Recipe (roasted)
Ingredients
- 1 large baby cauliflower, about 2 lbs/0.9kg also called Fioretto, Stick, Flowering, Biancoli, Karifurore, Sweet Sprouting, Chinese cauliflower
- 3 tablespoon olive oil (extra-virgin olive oil or neutral)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Optional Garnishes
- zest from 1 lemon (optional but great)
- Parmesan cheese, toasted crushed nuts or pine nuts, red pepper sauce, herb sauce, pesto, pea sprouts, balsamic reduction, chopped strawberries.
Instructions
- SET OVEN TEMPERATURE TO 425F/218C. Spray large rimmed baking sheet with oil. Or, for easy clean up, line large pan with parchment (or foil sprayed with oil).
- PREPARE BABY CAULIFLOWER: Cut 2 inches/5cm off thick bottom stem. Cut the rest of cauliflower into small pieces, leaving on small stems. Toss with oil, salt and pepper (and garlic powder if using). Place cauliflower in single layer in pan. Do not overcrowd the pan or the cauliflower will steam.
- ROAST for 15 minutes in preheated oven until flower tips become golden brown and cauliflower is fork tender. Transfer to plate or bowl and sprinkle with lemon zest and/or other garnishes if desired Note 1. Serve immediately.
Notes
- Tailor to Your Taste
- Seasonings: Try adding curry powder, Parmesan cheese, or red chili flakes for heat.
- Drizzles: Try balsamic reduction, Japanese salad dressing, basil pesto, herb sauce or red pepper sauce.
- Garnishes: If you like lemon, a sprinkle of lemon zest or squeeze of lemon juice after roasting is a wonderful flavor booster. Other good options are fresh herbs, pine nuts (or other toasted chopped nuts), green onions, pea sprouts, chopped tomatoes or strawberries (for color).
- Make Ahead
-
- Complete the recipe and let it sit on counter until needed. When ready to use, warm the cauliflower in a hot oven for 5 minutes. Or, transfer to a dish after roasting, then warm it in microwave for 1 minute when ready to use.
- Alternatively, the baby cauliflower can be served at room temperature or even cold.
