This is an absurdly easy but insanely delicious vegetable side dish. My uncle made roasted cauliflower that was brown and caramelized with crunchy, almost burnt bits here and there (my favorite part) from the high heat and long cooking time. You are going to cook this way past where you think you should…don’t be scared! It will result in a magical flavor unlike any cauliflower you’ve ever had, unless you’ve had this before. I can eat an entire head of cauliflower to myself when it’s cooked like this. Take care not to cut the cauliflower florets too small or you might burn it, but honestly…it’s still delicious.
- 3 large or 4 small heads cauliflower
- 1/3 to 1/2 cup extra-virgin olive oil, depending on how much cauliflower you use
- Kosher salt and freshly ground black pepper
Preheat the oven to 450°. Line a large baking sheet with aluminum foil.
Rinse the cauliflower heads and remove the core and leaves. Cut the cauliflower florets into small pieces, leaving the small florets whole and cutting the larger ones in half. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss with your hands to ensure the olive oil coats every piece, and spread the cauliflower in a single layer. Cook for minutes 45 to 55 minutes, tossing halfway through, until golden brown and caramelized. You may want to drizzle a little extra olive oil over the cauliflower once you’ve turned it before returning to the oven. Taste for seasonings before serving and adjust if necessary.