Basic Roasted Cauliflower

Basic Roasted Cauliflower
Photo by Scott Phillips


  • ½ tsp. kosher salt; more to taste
  • 1 to 3 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • Fresh lemon juice (optional)
  • 1 lb. cauliflower florets, trimmed and cut into 1- to 1-½ inch florets

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the cauliflower with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. Turn the cauliflower out onto the baking shee...

View full recipe at Fine Cooking


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