Roasted Cauliflower

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  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1-1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

 

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil, salt and pepper. Spread out on a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

 

Roasted Cauliflower - SCD/GFCFSF
Roasted Cauliflower - SCD/GFCFSF - Ingredients