- 1 or 2 heads cauliflower
- Olive oil
- Kosher salt
- Freshly ground black pepper
Adapted from mytinykitchen.brianmyerscooper.com
Preheat your oven to 400º F.
Quarter the heads of cauliflower. Cut the core out of each quarter. Slice–yes, SLICE– the quarters into ¼ to ⅜ inch slices. [MUCH easier than separating all those florets!]
Line baking sheets with foil for easy cleanup–you’ll need one half-sheet pan for each head of cauliflower. Pile one head on each pan, drizzle with 2-3 tbsp olive oil, toss to coat. Spread the slices into a single layer, and season liberally with Kosher salt and black pepper.
Roast in 400º oven for 35-45 minutes. At the 15 and 30 minute marks, rotate the pans up & down and front-to-back, and use tongs or a spatula to turn the pieces, mixing them around a bit for even roasting. They are done when they are caramel-y and browned.
Taste a piece, give it a final sprinkle of salt and pepper if needed and platter it up.