- One 2 1/2-pound cauliflower, cut into 2-inch florets
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 lemon wedges, for serving
How to make this recipe
- Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
The cauliflower above is served with hearty Grilled Merguez Sandwiches with Caramelized Red Onions, but the dish is super versatile. Make it to pair with chicken, steak or your favorite protein.
High-acid Gruner Veltliner's pleasant peppery notes and grassy, herby flavors make it a fantastic wine to serve with vegetables. If you're having it with the lamb sausage sub shown above, you'll want to defer to the spiced, meaty flavors. Spicy sausages of any kind are great with a spicy, briary, old-vine Zinfandel.