Roasted Cauliflower

Adapted from https://www.fifteenspatulas.com/roasted-cauliflower/

Servings: 4

INGREDIENTS

1 large head cauliflower*
3 tbsp extra virgin olive oil**
1/2 tsp salt
1/4 tsp black pepper

STEPS

1) Preheat the oven to 400F.

2) Wash the cauliflower, then trim and cut into florets.

3) Dry the florets thoroughly using a kitchen towel.***

4) In a large bowl, toss the cauliflower florets with the olive oil, salt, and pepper. Really toss it thoroughly, so the oil is as evenly dispersed as possible.

5) Scrape the cauliflower (and any oil from the bowl) onto a baking sheet, spreading it evenly in a single layer on the pan.

6) Roast for 25 minutes, until the tips and edges of the cauliflower are starting to brown.

7) Using a flat turner, toss all the cauliflower around and re-arrange in an even layer.

8) Roast for another 10-15 minutes, until the cauliflower is brown and caramelized all over.

9) Serve and enjoy!


NOTES

Mine weighed 2lbs before any trimming. It equaled 8 cups of florets once I cut it down.