Roasted Cauliflower
Serve warm or at room temperature as a side dish. You may also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Total Steps
2
Ingredients
4
Tools Needed
7
Ingredients
- black pepper, coarsely ground
- sea salt
- extra-virgin olive oil
- 1 pound cauliflower, trimmed and cut into 1/4 inch-thick slices
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 375 degrees. Place cauliflower in a large <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. Pour over enough olive oil to <a href="/technique/6BTCX64M/coat">coat</a> (a few tablespoons). <a href="/technique/H7TNTGFZ/season">Season</a> generously with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and toss until evenly <a href="/technique/6BTCX64M/coated">coated</a>.
Step 2
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil in bowl on top. Bake, turning once, until caramelized on edges and tender, about 25-30 minutes.