You just need to be patient - it takes a bit longer than fresh cauliflower, but it’s still ready in about an hour. I’m so grateful for frozen vegetables! Produce is always a bit of a struggle, isn’t it? You try to buy enough to last you about a week, no waste, no spoilage. But despite your best intentions, fresh produce doesn’t always last for the entire week. That’s when frozen vegetables save the day! They are always there in the freezer, patiently awaiting their turn. When I’m out of fresh veggies, I’m always grateful to have them on hand, and roasted frozen cauliflower, caramelized and delicious, is a great example of how good they can be.
Recipe Card
Frozen cauliflower: I use two 1-pound bags of cauliflower florets. Olive oil spray: I use it to spray the pan and the cauliflower florets. You can use olive oil and drizzle it on the cauliflower, but I like the convenience of spraying and the way it evenly coats the veggies. To season: Kosher salt, freshly ground black pepper, garlic powder, and dried thyme.
Preheat your oven to 400°F. This is a good temperature for slowly caramelizing the outside of the cauliflower while making the inside tender - almost buttery. Scatter the cauliflower florets over a parchment-lined, olive-oil-coated rimmed baking sheet. Spray the florets with olive oil and season them with spices. Bake the cauliflower until it’s golden brown. In my oven, this takes 45-50 minutes. I would start checking after 40 minutes, just in case.
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Reheat them gently in the microwave at 50% power, or enjoy them cold in salads. They make a great addition to this simple arugula salad.
