Roasted Cauliflower


Side Dish
Roasted Cauliflower

Primary Media

User Rating

3.5 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


Save Options

Servings and Ingredients

Serves 4
1 medium head cauliflower
2 tbsp. olive oil
Kosher salt and ground black pepper
2 tbsp. walnut oil, for serving, if desired


  1. Adjust oven rack to lowest position and heat oven to 475 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Trim outer leaves of cauliflower and cut head into equal florets, about 2 inches wide. Place florets on prepared baking sheet.
  3. Drizzle with 2 tablespoons olive oil and season with salt and pepper; gently rub and toss to evenly distribute oil and seasonings.
  4. Cover baking sheet tightly with foil and cook for 5 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven and carefully flip wedges, using tongs. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
  5. Season with salt and pepper to taste; drizzle with walnut oil. Serve immediately.