Roasted cauliflower just makes everything better! But don’t take my word for it. Check out this simple recipe with only 4 ingredients.
It’s one of my favorites and a go-to for any everyday meal; not too mention for your holiday dining. It’s the perfect side dish!
Here’s your recipe.
4C of cauliflower florets, w/ 1-2” stem
1⁄4-1/2 C extra virgin olive oil
3tsp of kosher salt
1 1/2tsp of freshly ground pepper
Preheat oven 350°
Rinse, clean and gently dry the cauliflower. In a large bowl, toss cauliflower with a 1⁄4 C of olive oil. If broccoli seems dry drizzle a little more until florets are moist.
Sprinkle the salt and pepper over the florets. Mix thoroughly.
Evenly distribute cauliflower florets on a baking sheet.
Pop into oven, middle shelf center.
Roast florets for 30 to 45 minutes or until vegetables are soft and caramelized. Take out of oven and cool. Arrange florets on a plate and serve.
Cauliflower can be stored refrigerated for up to 3 days. Yields 4 side servings.