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