Roasted Cauliflower

This should be cooked at 400+ for 30 minutes. Anything less and I found that the cauliflower, while tasty, does not get crisp and stays a bit wet.

Baked at 400 for 25 minutes. Sprinkled some parmesan cheese on top for 5 minutes. Turned out exactly like the photo and was delicious!

I make roasted cauliflower a couple of times a week since discovering how wonderful it is. I usually break it into flowerettes because it browns better (more crispy bits!), toss it with EVOO, salt, pepper and smoked paprika. Bake at 400 for about 30 minutes, being sure to turn it over a couple of times while it bakes. Best. Cauliflower. Ever.

Sorry you're adding one step to the process that's not needed - NO need to 'toss' the cauliflower, just drizzle the Olive Oil on top of the cauliflower once it's laid out on the baking sheet....salt and pepper and anything else before or after cooking.

If you have a Convection oven it's even easier - 450 F for 15min, flip then 10min's more, and it will be nice and Brown and nutty....GUARANTEED!!!

It's the only way I do cauliflower these days. Apparently it originated with Alice Waters. Some recipes warn you, that you get a lot of crumbly bits because you do the slicing with the whole head of cauliflower standing on its base, and just start cutting every quarter inch till you get to the other side. Looks a little messy, but turns out great, and the crumbly bits get nicely browned and crisp.

I also use plenty of fruity EVOO and sprinkled crushed garlic cloves on top, then at the end a parm/romano mix. It got rave reviews.

I've cooked this a number of times. The only difference is I break the cauliflower into florets instead of slicing them and use grape seed oil instead of EVOO. The grape seed oil gives a nuttier, richer flavor than does the EVOO. It's so simple and so delicious. It's pretty much the only way we eat cauliflower on its own now.

I added some ground turmeric, as we often use turmeric with cauliflower.

Sprinkle on some nutritional yeast at the end for a savory, vegan alternative.

I liked this, but felt that the cooking temperature was a little low -- the cauliflower softened before it really browned. Like the others here, next time I'll try 400 or 425.

Sprinkle some curry on it in addition to the salt. Once cooked, dip into a lemon aioli --lemon juice, mayonnaise and some parsley

I didnt bother to try tossing in bowl ( this is contradictory recipe direction because flipping SLICES of cauliflwoer is virtually possible if you wish keeping them intact). I sprayed small quantity (only!) olive oil onto thick slices (yes!) on baking sheet, then little salt & CUMIN ...dont need to flip , but a quick broil close to top element in oven provided extra browning. A baking dish of hot water on lowest rack meant the cauli slices didnt dry out...served room temp - everyone raved!

I sprinkle grated parmigiana or romano on top.

I put the oven at 450 for @20-25 minutes .I use lots of olive oil and dose the florets on the aluminum foil covered roasting tray.

Not historically a fan of cauliflower, I am officially hooked! I baked slices and bits in my countertop convection oven on a sheet pan covered with nonstick foil. Drizzled with olive oil, dusted with really good salt and freshly ground pepper, I baked it at 425 for about 10 minutes. Flipped it, drizzled more olive oil, and continued to bake for about another 10 minutes. Finished with freshly shredded Parmigiano Reggiano… I could eat this all day every day!