Roasted Cauliflower

Roasted Cauliflower

Serves 4
Diet VV/ GF/ RSF
Time 40

A bland, raw cauliflower can be transformed into a crispy and flavourful delight.

Ingredients

1 large — Cauliflower head

3 tbsp — Extra virgin olive oil

½ tsp — Salt

Ground pepper, to taste

Suggestions

— Slice the cauliflower to maximise flat edges. This gives them a chance to caramelise.
— Don't overcrowd the pan (or else the cauliflower florets won't be able to turn crispy on the edges).
— Keep an eye out. Cauliflower is a delicate vegetable that is easily cooked (and easily burnt). Make sure to keep an eye on it so it doesn't burn.

Specifications

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or a silicone baking mat. Cut the cauliflower into slices. Make sure to maximise flat edges! Place the cauliflower on the baking sheet and drizzle with olive oil, salt, pepper, and any of your favourite seasonings. Toss until the cauliflower is fully coated with oil and spices. Evenly distribute the cauliflower onto the baking sheet, leaving enough space between the florets to properly cook. Bake until deeply golden on the edges for approximately 25 — 35 minutes. Make sure to toss halfway so that both sides get a change to caramelise.