Alex Lau
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipe information
Yield
4 to 6 Servings
Ingredients
2 medium heads of cauliflower, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper
Preparation
Preheat oven to 450°. Toss cauliflower and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.
