Roasted Cauliflower

Enhancing the flavor of cauliflower without adding a heavy cheese sauce is easily accomplished through roasting with a bit of your favorite seasonings. 

Julian's Roasted Cauliflower

This recipe will turn the cauliflower into a crispy browned flavorful exterior with a creamy interior. It's important that you use only smaller heads of cauliflower. If you need more than this recipe serves (about 2 adults) then purchase additional small heads. A single large head of cauliflower will make pieces that are too large on your dinner plate. 

Ingredients

1 small to medium head cauliflower (2 pounds or less)
1/4 cup extra-virgin olive oil, plus extra for serving
Salt and ground black pepper

Favorite seasonings (optional)

Instructions
Adjust oven rack to lowest position and set the oven to bake at 475F or convection bake at 450F. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact.

Drizzle half of the oil onto a foil-lined rimmed backing sheet. Place wedges on the oiled sheet. Drizzle with the remaining oil and sprinkle with salt and pepper and optional favorite seasonings. Gently flip cauliflower and season other cut side.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are browned, 8 to 10 minutes. (You can make them as dark or golden as you prefer.) Remove sheet from oven, and using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is browned all over, about 5-8  minutes longer. 

Drizzle with a little more oil and serve immediately.