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 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 pieces 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.**You may also use ghee, or your cooking fat of choice.***Excess water on the cauliflower before roasting will prevent browning.Reheating: Microwave is the simplest method, though you can also rewarm in a skillet on the stove or in the oven.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days. Know that leftovers can get a little stinky, and it's just the nature of cauliflower.Freezing: Store in an airtight container for up to 2 months. Know that the texture won't be the same.