Charred Cauliflower

Oxmoor House
Prep: 5 minutes; Cook: 15 minutes

Something magical happens when cauliflower is roasted to a crispy char: It gains an earthy sweetness that truffle-infused olive oil further enhances. For this recipe, we thought white truffle-infused oil was well worth the price, but we also loved it with lemon-infused and basil-infused oil, so feel free to substitute. Try Risi e Bisi for another recipe that uses lemon-infused olive oil.

4 servings (serving size: 3/4 cup)


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5 cups cauliflower florets (about 1 medium head or 1 1/2 [12-ounce] packages)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 teaspoons white truffle-infused, lemon-infused, or basil-infused olive oil
1/4 teaspoon crushed red pepper


1. Preheat oven to 500°.

2. Place cauliflower on a broiler pan. Drizzle with 1 tablespoon olive oil and salt; toss well to coat. Spread cauliflower in a single layer on pan. Bake at 500° for 15 minutes or until cauliflower is lightly browned in spots, stirring every 5 minutes.

3. Remove from oven. Drizzle charred cauliflower with lemon juice, 2 teaspoons infused oil, and crushed red pepper; toss well to coat.

Created date

October 2009

Nutritional Information

Calories 82
Fat 5.8 g
Satfat 0.8 g
Protein 2.5 g
Carbohydrate 7 g
Fiber 3.2 g
Iron 0.6 mg
Sodium 273 mg
Calcium 28 mg