I love roasted vegetables. This roasted cauliflower recipe is simple, easy, and delicious. Roasting the cauliflower at a high temperature produces a wonderful caramelization and flavor that utterly transforms the humble and simple cauliflower into something that is so delicious and complex. Every bite will be equally sweet, savory, crisp, and tender. Trust me, once you try this you won’t want to cook cauliflower any other way!
The first time I roasted cauliflower – I honestly just wanted to save time and space. I was making dinner for 12 guests and I had to find a way to make three heads of cauliflower without standing over the stove for over an hour. My solution? I pre-chopped all the heads of cauliflower the day before and the day of I just tossed the cauliflower in olive oil and into the oven it went. I was skeptical at first – will it be good? is the cauliflower going to cook through? will it be dry? I was utterly surprised at the end results and I have never made cauliflower (or broccoli) any other way since.
Not only is this recipe quick and easy, one of the main reasons I make it over and over again is it is a great time and space saver. Let’s be frank, as much as I love cooking and working in the kitchen, it can be tiresome especially after a long day of work. Roasting the cauliflower in the oven frees me up to cook the rest of the meal at the same time. I usually stick the cauliflower in the oven during the start of my prep work and by the time the rest of the meal is cooked, the cauliflower will be tender and done!
For the Roasted Cauliflower Recipe
Lou & Esi Original Recipe
Prep Time: 10-15 minutes
Baking Time: 30-35 minutes
- 1 head cauliflower, chopped into florets (~5 cups)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- cracked black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional, we like our cauliflower with a spicy kick)
Pre-heat the oven to 450 degrees F.
Arrange the florets in a large baking sheet. Drizzle the olive oil over the cauliflower and season with the salt, pepper, and red pepper flakes if using. Toss the cauliflower so you get an even coating of olive oil over each floret and over the bottom of the pan.
Place the baking sheet in the oven and cook for 30-35 minutes, or until the florets are golden brown, crispy on the outside and tender on the inside. Stir and turn the cauliflower at the half way point to ensure even roasting and browning.
Remove from the oven and serve immediately.