My F&W
quick save (...)

Roasted Cauliflower

  • ACTIVE: 5 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 1 large head of cauliflower (2 1/2 pounds), cut into 1 1/2-inch florets
  2. 1/4 cup extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl and serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.