How to Make Cauliflower Antipasti

Cauliflower Antipasti

Cauliflower antipasti is one of the easiest and most impressive dishes you can prepare. Cauliflower absorbs flavors beautifully and caramelizes wonderfully during roasting, making it crispy on the outside and tender on the inside. It works perfectly as a standalone dish or as an ingredient in various recipes and salads.

Ingredients:

Cauliflower: Quantity as desired
Cooking oil: As needed
Olive oil: For flavor
Coarse salt and ground pepper: To taste

Preparing Cauliflower Antipasti

I like to make whole roasted cauliflower, so I choose a medium-sized head of cauliflower. You can also break the cauliflower into florets, placing them in a bowl for seasoning before baking.

Optional Step: Blanching the Cauliflower

Blanching the cauliflower before baking is optional. A few minutes in boiling water helps soften the cauliflower, shortens the roasting time, and increases the chances of success.

Whole Cauliflower: Blanch the cauliflower, including some leaves, by placing it in boiling water (leaves down) for 7–10 minutes.
Cauliflower Florets: If using florets, blanch them for 2–3 minutes.

After blanching, drain the cauliflower thoroughly before seasoning.

Seasoning and Baking

Whole Cauliflower: After draining, place the cauliflower on a baking tray lined with parchment paper. Generously drizzle olive oil over it (using your hands or a brush to coat evenly), then sprinkle coarse salt and ground pepper (in that order—oil first, then spices).
Cauliflower Florets: If using florets, toss them in a mixing bowl with oil, salt, and pepper. Mix well to ensure even coating, then spread them out on a parchment-lined baking tray.

Preheat the oven to 180°C (350°F) for final preparation:

Whole Cauliflower: Roast for 30–40 minutes or until the cauliflower browns and softens. For a crispier finish, raise the temperature slightly for the last 5 minutes.
Cauliflower Florets: Roast for 15–25 minutes or until the florets are tender and golden brown.

Tips for Success

Use a wooden skewer or knife to check if the cauliflower is tender during blanching or baking.
Apply cooking oil first and finish with olive oil for enhanced flavor. Cooking oil withstands oven heat better.
For florets, consider stirring once during baking for even cooking.
If you plan to use the florets in a salad or another dish, it’s best to separate them before cooking.

Optional Additions and Upgrades

Add crushed garlic, tahini, or smoked paprika for deeper flavors.
Serve with yogurt, tzatziki, or plain tahini.
Add fresh herbs like thyme, rosemary, oregano, or basil before baking.
Sprinkle with chopped parsley after baking for a fresh touch.

Storage Tips

After roasting, allow the cauliflower to cool slightly before serving. Store leftovers in an airtight container in the refrigerator. To reheat, use the oven or let it reach room temperature before serving.