Roasted Cauliflower
Total Time
30 Minutes
Cook Time
20 Minutes
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 1 medium head cauliflower (about 2½ pounds), cut into florets about 1½" wide*
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly grated pecorino Romano cheese (or Parmigiano Reggiano)
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Preparation
Step 1
Preheat the oven to 450°F and set a rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
Step 2
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.)
Step 3
Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, reduce the oven temperature to 425°F.)
Step 4
Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and serve hot or room temperature.
Step 5
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Chef's notes
*Dry the cauliflower florets well with a kitchen towel after washing, as too much moisture will prevent them from browning.
