Roasted Cauliflower
My roasted cauliflower recipe is simple and packed with flavor. If you’re noticing a theme here you’ve got it right – I love roasted vegetables! They’re so easy and so delicious.
It seems like in the last few years, cauliflower has become a thing. There are all sorts of cauliflower recipes out there – roasted cauliflower (of course, that’s why you’re here), cauliflower rice, cauliflower steaks, cauliflower salad. And they’re all delicious!
I start by removing the bottom stems, as best I can, from a whole head of cauliflower. Then I cut the cauliflower in half and cut out the stem. It’s pretty easy, I just cut a triangle around the stem and it pulls out pretty easily.
Cut the cauliflower into bite-sized florets. I am not good at cutting perfect florets, but that’s ok. The flat pieces of the cauliflower get crispy while roasting in the oven and that’s my favorite part!
Arrange your florets on a sheet pan and drizzle with olive oil (I used a little more than 2 teaspoons for a full sheet pan of roasted cauliflower). Sprinkle your veggies with kosher salt and coarse ground black pepper. Toss them – I use my hands to give them a good toss to evenly distribute the seasoning.
Roasted cauliflower goes in the oven at 400 degrees for 30-35 minutes. There you have it! An awesome roasted cauliflower recipe and an easy, healthy side dish.
Roasted Cauliflower
Ingredients
- 1 whole head of cauliflower
- 2 1/2 tsp extra virgin olive oil
- Kosher salt
- coarse ground black pepper
Instructions
- Preheat your oven to 400 degrees
- Remove the bottom stems of the cauliflower, cut the head in half and slice out the big stem in the middle
- Cut the cauliflower into bite sized florets (they don't have to be perfect!)
- Toss yoru cauliflower florets in olive oil, Kosher salt and pepper
- Roast in the oven for 35 minutes (longer if you like crispy edges) giving them a toss at around 15 minutes
