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Cauliflower “Crack”



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Rate this recipe 4.3/5 (23 Votes)


  • 1 or 2 heads cauliflower
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper


Adapted from


Step 1

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.

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