High-heat roasting transforms cauliflower wedges into golden, caramelized pieces with crispy edges and tender centers. This simple technique preserves the vegetable’s natural shape while developing deep, nutty flavors.

Ingredients

  • 1 medium head cauliflower (approximately 900g/2 pounds)
  • 60ml (4 tablespoons) olive oil, divided, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper

Optional Variations

  • Spices: cumin, coriander, paprika, or za’atar
  • Alternative oils: avocado oil, grapeseed oil, or ghee
  • Finishing touches: lemon juice, tahini sauce, or herb oil

Equipment

  • Half-sheet pan (18" x 13") or large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Aluminum foil
  • Sharp chef’s knife
  • Spatula (preferably offset or fish spatula)

Instructions

Preparation

  • Position oven rack: Move rack to the lowest position in the oven.
  • Preheat oven: Heat to 475°F (245°C).
  • Prepare baking sheet: Line rimmed baking sheet with parchment paper or silicone baking mat.

Cutting the Cauliflower

  • Trim cauliflower: Remove any outer leaves and trim the stem flush with the bottom of the head, creating a flat base.
  • Cut into wedges: Stand cauliflower upright on its base. Cut the head in half through the core, then cut each half into 4 equal wedges, creating 8 total wedges. Keep the core intact to hold florets together.

Seasoning

  • Arrange on sheet: Place cauliflower wedges cut-side down on the prepared baking sheet, spacing them evenly.
  • Season first side: Drizzle 2 tablespoons (30ml) olive oil over the wedges. Sprinkle with salt and pepper. Gently rub to distribute evenly.
  • Flip and season second side: Carefully turn each wedge to expose the other cut side. Drizzle remaining 2 tablespoons (30ml) olive oil and season with salt and pepper.

Roasting Process

  1. Stage 1 - Covered roasting (10 minutes): Cover the baking sheet tightly with aluminum foil. Place in oven and roast for 10 minutes.

  2. Stage 2 - Uncovered roasting (8-12 minutes): Remove foil and continue roasting until the bottom sides are golden brown, 8-12 minutes.

  3. Stage 3 - Flip and final roasting (8-12 minutes): Remove sheet from oven. Using a spatula, carefully flip each wedge. Return to oven and roast until golden all over, 8-12 minutes longer.

Serving

  • Final seasoning: Remove from oven and season with additional salt and pepper to taste.
  • Garnish and serve: Drizzle with additional olive oil or desired sauce. Serve immediately while hot and crispy.

Notes

  • Cauliflower size: A medium head (900g/2 pounds) yields 8 substantial wedges. Adjust cooking time for larger or smaller heads.
  • Core importance: Keeping the core intact prevents florets from falling apart during roasting
  • Temperature matters: The high heat (475°F) is crucial for achieving caramelization
  • Initial covering: The foil steaming step ensures the cauliflower cooks through before browning
  • Don’t overcrowd: Space wedges apart for proper air circulation and even browning
  • Color indicator: Look for deep golden-brown color on all surfaces for best flavor

Variations

  • Spiced version: Add 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika to the oil
  • Middle Eastern style: Finish with tahini sauce, pomegranate seeds, and fresh herbs
  • Indian-inspired: Use ghee instead of oil and season with turmeric and garam masala
  • Lemon-herb: Finish with lemon zest, fresh parsley, and a squeeze of lemon juice

Storage

Best served immediately. Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-10 minutes to restore crispness.