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Roasted cauliflower

This roasted cauliflower will be like a revelation. Salt, pepper and olive oil an high heat make something incredible.
Course Appetizer
Cuisine American
Keyword roasted
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people


  • 1 head cauliflower
  • Olive oil enough to lightly coat the florets
  • Salt
  • Pepper


  • Preheat oven to 425 (range: 400-450) degrees Fahrenheit
  • Strip the cauliflower of its remaining green leaves and then cut up the cauliflower, into florets of desired size.
  • Put florets into a large mixing bowl. Pour olive oil over. Toss to coast. Put salt, pepper on the florets. Toss.
  • Put the florets, in a single layer, on a parchment-paper covered baking sheet.
  • Bake for 25 to 30 minutes until cauliflower is of desired crispness and is browned. Consider turning the cauliflower mid-way to prevent burning. Time will increase, as will steam, if more than one baking sheet is being roasted at a time.
  • Serve and don’t, like me, grab the metal with bare hands. That’s just dumb.