Roasted Cauliflower

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Roasted Cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare cauliflower.


Roasted Cauliflower

Roasted Cauliflower is an excellent side dish that can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables.

These also pair well with New York Strip Steak, Garlic Rib-Eye Steak or Skirt Steak with Chimichurri Sauce.

  • Author: Amanda Hesser
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


  • 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
  • Extra virgin olive oil, to coat
  • Sea salt
  • Coarsely ground black pepper


  1. Preheat oven to 400 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
  2. Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.


  • Serving Size: 4
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