Description
A simple and delicious roasted cauliflower recipe that delivers sweet, nutty flavors and crispy edges, making it an ideal veggie side dish.
Ingredients
Vegetables
- 1 large head large head of cauliflower (or 2 small ones), cut into florets
Seasoning
- 2-3 tablespoons olive oil (A light coating helps browning and flavor.)
- 1 teaspoon kosher salt (Use less if using fine salt.)
- 1/2 teaspoon black pepper
- Optional seasonings: garlic powder, smoked paprika, grated Parmesan, lemon zest, or a squeeze of lemon (These enhance the flavor.)
Instructions
Preparation
- Preheat your oven to 425 F. If you want extra browning, place a sheet pan in the oven while it heats.
- Cut the cauliflower into medium florets, ensuring they are of similar size for even roasting.
- If rinsed, pat the cauliflower dry with a towel thoroughly.
Roasting
- Toss the florets in a big bowl with olive oil, salt, and pepper until evenly coated.
- Spread the cauliflower on the heated sheet pan in a single layer to avoid steaming.
- Roast for 20 minutes, then flip or stir to ensure even cooking.
- Continue roasting for another 10 to 15 minutes, until edges are deep golden and crispy.
Finishing Touches
- Taste and finish with a squeeze of lemon or sprinkle of Parmesan, if desired.
Notes
For best results, do not overcrowd the pan and ensure the florets are well-dried. This versatile dish can be paired with various meals or served alone.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetable
- Cuisine: American