Cauliflower is one of the most versatile vegetables – you can eat it raw, steam, boil, mash, fry or roast. Roasting the cauliflower is easy, cut the florets into bite-sized pieces (the smaller you cut them, the faster they cook), toss with olive oil.
Roast the cauliflower for 30-40 minutes. They’ll get slightly browned at the bits, and transform into a nutty, earthy vegetable that even the pickiest of eaters will like.
I like to top the roasted cauliflower with a snow of grated parmesan cheese.
Prep Time: 3 minutes
Cook Time: 30 minutes
This same recipe can be used for broccoli as well, though broccoli cooks a little faster than cauliflower.
The smaller the florets you cut, the faster the cauliflower cooks. I try to cut them the size little larger than a quarter.
Preheat oven 375F.
Cut cauliflower into small, evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 25-35 minutes until tops are a little golden brown and florets are soft. Check to make sure the cauliflower are cooked through. Remove from oven and top the roasted cauliflower with grated parmesan.