This is the perfect Roasted Cauliflower, with wonderfully caramelized golden edges, and a tender but not mushy texture.
1large head cauliflower*
3tbspextra virgin olive oil**
Preheat the oven to 400F.
Wash the cauliflower, then trim and cut into florets.
Dry the florets thoroughly using a kitchen towel.***
In a large bowl, toss the cauliflower florets with the olive oil, salt, and pepper. Really toss it thoroughly, so the oil is as evenly dispersed as possible.
Scrape the cauliflower (and any oil from the bowl) onto a baking sheet, spreading it evenly in a single layer on the pan.
Roast for 25 minutes, until the tips and edges of the cauliflower are starting to brown.
Using a flat turner, toss all the cauliflower around and re-arrange in an even layer.
Roast for another 10-15 minutes, until the cauliflower is brown and caramelized all over.
Serve and enjoy!
*Mine weighed 2lbs before any trimming. It equaled 8 cups of florets once I cut it down.**I use EVOO in all my cooking for both health and flavor. If you're concerned about the heat, read this article from Dr. Joanna, feel free to do your own research online, or substitute a refined olive oil.***Excess water on the cauliflower before roasting will prevent browning.