The Best Roasted Cauliflower
This is the perfect oven roasted cauliflower, with wonderfully caramelized golden edges and a tender but not mushy texture.
Ingredients
- 1 large head cauliflower see notes
- 3 tablespoons olive oil see notes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Wash the cauliflower, then trim and cut into florets.1 large head cauliflower
- Dry the florets thoroughly using a kitchen towel. This will help the cauliflower to roast better and create better caramelization.
- 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.3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 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!
Notes
The average head of cauliflower weighs around 2 pounds before trimming. This will yield around 8 cups of trimmed florets.
You can substitute the olive oil with ghee or the cooking fat of your choice.
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.
Reheating: Microwave is the simplest method, though you can also rewarm in a skillet on the stove or in the oven.
Nutrition
Calories: 129kcal, Carbohydrates: 7g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 334mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 69mg, Calcium: 32mg, Iron: 1mg