Roasted Cauliflower
Easy Roasted Cauliflower recipe with crisp edges, tender centers, and simple seasonings. Perfect for busy weeknights, meal prep, or a versatile side.
Ingredients
- 1 large head of cauliflower rinsed and dried
- 3 tablespoons olive oil or enough to coat the cauliflower
- ¾ teaspoon salt
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried or fresh parlsey
- ½ teaspoon gochugaru or red pepper flakes optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat the oven to 425° F.
- Slice the cauliflower into flat ¼-inch-thick pieces, laying them flat on a parchment lined sheet tray.
- Drizzle with enough olive oil to evenly coat the cauliflower. Approximately 3 tablespoons. Toss to evenly coat.
- Sprinkle over the seasonings and toss to coat again.
- Roast for 20-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy around the edges.
- Roast longer if you want more browning, or less if you don't want a lot of browning. Enjoy!
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