Description
Roasted cauliflower is an easy, healthy, and flavorful side dish that’s perfect for any occasion. Whether you’re serving it with roasted meats, tossing it into a salad, or enjoying it on its own, this simple recipe will quickly become a favorite.
Ingredients
Units
- 1 large head of cauliflower, about 2 pounds
- 2 Tablespoons of Extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Prepare a large baking sheet with parchment paper or baking foil. Set aside.
- On a cutting board, Use kitchen shears to cut the stems vertically around the core to break off large florets. You can use a paring knife, but using scissors results in more individual florets and reduces any small cauliflower bites that break off while cutting. If needed, cut the florets through the stem with a knife into the desired size.
- Spread the cut cauliflower florets out evenly on the lined baking sheet and drizzle with extra virgin olive oil, salt and pepper. Place the pan in the oven and roast until golden and tender, 20 to 25 minutes, depending on the thickness.
- Serve warm.
Notes
Storage: Roasted cauliflower stores well refrigerated in an airtight container for up to 4 days.