Crispy Oven Roasted Cauliflower
The cauliflower side dish that disappears before dinner even starts.
Cauliflower in its raw or steamed form is aggressively neutral. Roasted cauliflower at high heat is a completely different vegetable - the edges turn golden and crispy while the inside stays tender. High heat is the whole game - 425F minimum. Lower and it steams instead of roasts and you end up with the sad, bland version.
Prep: 5 min • Cook: 25 min • Serves: 4
Ingredients
- 2 large head Cauliflower, cut into florets
- 3 Tbl Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 425F. The high heat is what makes this work - do not go lower.
- Toss cauliflower florets with olive oil, salt, and pepper directly on a baking sheet.
- Spread in a single layer. If the florets are touching too much they will steam instead of roast.
- Roast for 22-25 minutes, flipping once halfway, until golden and crispy at the edges. Serve right away.