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Roasted Cauliflower Recipe

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This recipe for Roasted Cauliflower is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head cauliflower (2 pounds)
1/4 cup extra virgin olive oil
kosher salt and pepper
Directions:
Directions:
Adjust oven rack to lowest position and heat oven to 475º. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping the core and florets intact. Place wedges cut side down on parchment paper-lined baking sheet. Drizzle with 2 TB olive oil and season with salt and pepper to taste;rub gently to distribute oil and seasonings. Cover sheet tightly with aluminum foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of wedges are golden brown, about 15 minutes. Remove sheet from oven and carefully flip the wedges. Return to oven and roast until cauliflower is golden all over, about 15 more minutes. Season with more salt and pepper to taste, and drizzle remaining 2 TB olive oil over, and serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
50 minutes, including roasting time
Personal Notes:
Personal Notes:
Parts of the cauliflower come out very brown, almost looking burnt. Don't worry as this just increases the mild nutty flavor brought out in the roasting. If you want it a bit lighter, just use 2 TSP vs 2 TB olive oil for drizzling over it just before serving.

 

 

 

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