- 4
Ingredients
- 1 head cauliflower (2 pounds)
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper
Preparation
Step 1
Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keep core and florets intact. Place wedges cut side down on parchment paper lined rimmed baking sheet. Drizzle with 2 Tbsp olive oil and season with salt and pepper to taste; rub gently to distribute oil and seasonings.
Cover sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower wedges are golden, about 15 minutes. Remove sheet from oven, and using spatula, carefully flip wedges. Return sheet pan to oven and continue to roast until cauliflower is golden all over, about 15 minutes longer. Transfer to a platter, drizzle with remaining 2 Tbsp oil and serve.
VARIATIONS:
Roasted Cauliflower with Bacon and scallions:
In step 1, combine 2 Tbsp oil and 4 minced garlic cloves in small bowl before drizzling over cauliflower. Distribute 6 slices bacon, cut into 1/2 inch pieces, and 1/2 onion, cut into 1/2 inch thick slices, on baking sheet around cauliflower before roasting. In step 2, whisk remaining 2 Tbsp oil with 2 tsp cider vinegar in large bowl. Toss cauliflower mixture with oil vinegar mixture. Season with salt and pepper, transfer to a platter and sprinkle with 2 thinly sliced scallions.
Roasted Cauliflower with Curry and Lime:
In step 1, combine 2 Tbsp oil with 1 1/2 tsp curry powder in small bowl before drizzling over cauliflower. Distribute 1/2 onion, cut into 1/2 inch thick slices on baking sheet around cauliflower before roasting. In step 2, whisk remaining 2 Tbsp oil with 2 tsp lime juice in large bowl. Toss roasted cauliflower with oil lime mixture. Season with salt and pepper, and sprinkle with 1/4 cup cashews, toasted and chopped, and 2 Tbsp chopped fresh cilantro.
Roasted Cauliflower with Paprika and Chorizo:
In step 1, combine 2 Tbsp oil and 1 1/2 tsp smoked paprika in small bowl before drizzling over cauliflower. Distribute 1/2 red onion, cut into 1/2 inch thick slices, on baking sheet around cauliflower before roasting. In step 2, when removing aluminum foil, distribute 6 ounces chorizo, halved lengthwise and sliced 1/2 inch thick, on sheet. In step 2, whisk remaining 2 Tbsp oil with 2 tsp sherry vinegar in large bowl. Toss roasted cauliflower mixture with oil vinegar mixture. Season with salt and pepper, transfer to a platter and sprinkle with 2 Tbsp chopped fresh parsley.