Roasted Cauliflower

Posted in food, home cooking at 4:21 pm by wingerz


I picked up some cauliflower from the farmer’s market, thinking that I could roast it alongside some broccoli. Fortunately I checked Cook’s Illustrated before experimenting and discovered that cauliflower takes a lot longer in the oven.

Roasted Cauliflower
from Cook’s Illustrated

1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil , plus extra for drizzling
Kosher salt and ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.


  1. Elias Torres said,

    February 14, 2009 at 4:46 pm

    I’m making the same tomorrow (c+b) thanks for the advice/tip!

  2. joy said,

    February 16, 2009 at 11:31 pm

    roasting is my absolute favorite way to prepare cauliflower!!! i usually cut it into slices rather than big florets; it might cook a little faster that way? i also do mine at 400F (i wonder what kind of difference it makes?)

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