Roasted Cauliflower

Caramelized roasted cauliflower is almost too good to be good for you.

The mild flavor of cauliflower makes it a wonderful blank canvas for other flavors — it’s a great stand-in for mashed potatoes (see cauliflower purée), fried rice (see cauliflower fried rice), or even steak (see cauliflower steaks) — but simple boiled or steamed cauliflower can be bland. Roasting is an easy way to boost cauliflower’s flavor without drowning it in a heavy sauce. When cooked in a blazing-hot oven, the florets become golden and caramelized on the exterior and creamy on the interior. You can roast cauliflower with only olive oil, salt, and pepper, but a few tablespoons of grated Pecorino Romano cheese add sharp, salty flavor — and a squeeze of lemon makes it practically habit-forming.

What You’ll Need To Make Roasted Cauliflower

Step-by-Step Instructions

In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.)

Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they’re getting too dark, reduce the oven temperature.)

Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary.

Transfer to a serving dish and serve hot or room temperature.