I love all vegetables, and cauliflower is my favorite. Roasting cauliflower brings out its flavor and sweetness. I usually flavor the cauliflower with only salt and pepper, but you can add any spice or flavor you like -- see the note for suggestions.
1 head of cauliflower
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Preheat oven to 400 F convection (425 F).
Cut cauliflower into florets and slice the florets so that they have rough edges. My favorite way to do this is to place the head of cauliflower on a cutting board stem down. Next vertically slice the cauliflower in approximately 1/2" slices. Take each slice and remove the florets and cut them into 1-2" pieces. You can also cut up the stem and roast it with the florets.
Place cauliflower pieces on a sheet pan. Add extra virgin olive oil (a few tablespoons) to coat the cauliflower, salt and pepper. Toss to evenly coat the cauliflower.
Roast in the oven for 25-45 minutes, depending on how brown you like your cauliflower.
Flavor suggestions -- feel free to spice things up! Anything goes, but I love adding: red pepper flakes, smoked paprika, sweet paprika, cumin, garlic powder and onion powder.
Comments