Crispy Roasted Cauliflower
Crisp, tender, and oh, so delicious cauliflower florets, sliced to place a flat side down on the roasting pan in a very simple combination of salt and oil. Tasty don't need to be fancy, and this is a great way to get in your vegetables!
Ingredients
- 12 oz Fresh cauliflower florets sliced to expose one flat side
- Kosher salt
- Extra virgin olive oil
Instructions
- Preheat oven to 375°F / 190°C. Place a sheet of parchment paper on a roasting pan or cookie sheet.
- Place cauliflower florets in a large bowl. If they are uneven in size, slice them so they are close to the same size. Additionally, it is beneficial to have a flat, sliced side of the floret to place flat side down on the roasting pan.
- Sprinkle with kosher salt and drizzle with oil. If there are florets that did not get any oil in the drizzle, dip their head in the oil that has pooled at the bottom of the bowl.
- Place the seasoned cauliflower on the parchment-lined pan, flat side down, if possible. Place the cauliflower spread out. Crowding vegetables in the pan steams them and prevents roasting.
- Place pan in oven and bake at 375°F / 190°C for 30 minutes. Then increase to 400°F / 200°C for 20 minutes.
- Serve immediately or refrigerate up to 3 days.