Cauliflower florets roasted until golden brown and seasoned with a simple sprinkling of salt and pepper. A great side for any meal and it’s super simple to prepare.
You really can’t get more “vanilla” with a vegetable than cauliflower, but it’s amazing how a simple sprinkling of salt can bring it to life. Now take that a step further and roast it with a drizzle of olive oil, a good sprinkle of kosher salt, and as much pepper as you like, and you will have a vegetable that can accompany almost any meal. In fact, roasted cauliflower is perfect when you want a delicious vegetable side but don’t want to take away from the star of your meal.
Making roasted cauliflower is super simple.
Cut the cauliflower into florets. Learn how to do that here.
Line a baking sheet with parchment for easy cleanup.
Scatter the cauliflower onto the baking sheet.
Drizzle with olive oil.
Sprinkle with a good pinch of kosher salt and pepper.
Toss it around to coat the florets.
Roast for 10 minutes, toss, then roast for another 10 to 15 until fork tender and there are brown charred spots on the florets.
Taste and season with more salt and pepper to your liking, if needed.
Easy, right?
Serve and enjoy with whatever you have. Eat as is, serve with a dip, coat it with whatever you like. Want an idea that will blow your socks off? Try this delicious lemon garlic cauliflower recipe. It will make you LOVE cauliflower.
Some benefits of cauliflower:
Did you know cauliflower fights aging? I just went food shopping and bought four heads of cauliflower because of this reason!
Cauliflower is rich in fiber
Cauliflower is anti-inflammatory
Cauliflower is rich in vitamin C
There you go. It’s good for you so eat it.
More delicious cauliflower recipes:
Creamy cheesy cauliflower gratin
Cauliflower pancakes (torrejas de coliflor)
Life is too short for mediocre food.
Have you seen these?
Simple Roasted Cauliflower
PRINT PIN SAVEIngredients
- 1 large head of cauliflower cut into florets*
- 2 to 3 tablespoons extra virgin olive oil
- Kosher salt
- Pepper
Instructions
- Preheat the oven to 425°.
- Line a baking sheet with parchment paper.
- Transfer the cauliflower florets on baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with some salt and pepper. Toss to combine and make sure the cauliflower is lightly coated with oil. If necessary, add another tablespoon and toss again.
- Arrange the cauliflower in an even layer and roast for 10 minutes then toss and roast for another 10 - 15 minutes, until they’re fork tender.
Notes
More Vegetable Recipes
See More Vegetable Recipes →
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