- 1 head cauliflower (about 1 1/2 pounds)
- 1/4 cup extra-virgin olive oil, or just enough to drizzle and lightly coat the vegetable
- 2 teaspoons salt
- Line a baking sheet with parchment paper or tin foil.
- Heat oven to 475 degrees and place one of the shelves on the lowest spot in the oven.
- Trim cauliflower down to medium to bite-size florets. How the florets look isn’t important, but having them all around the same size is, or they will cook unevenly.
- Place cauliflower on the prepared baking sheet and drizzle with olive oil.
- Toss the cauliflower around on the sheet to make sure they are all coated with some oil.
- Sprinkle with salt and place on the lowest shelf in the oven.
- Roast for 10 minutes, and then check to see how they are doing. They should be sizzling and the bottoms should be turning brown. If they are not browning yet, leave in the oven and check again in 5 minutes.
- Pierce with a fork to test for doneness. You want the cauliflower to be slightly soft where the fork easily pierces through, but not mushy. They are extremely hot and will continue cooking once you remove them from the oven.
- Once the cauliflower has the beautiful, crispy brown edges, remove from oven, place in a serving bowl and serve.
And if you eat dairy, then add some grated parmesan at the end and let it melt, like in this recipe from Bon Appetit.