Roasted Cauliflower

Roasted Cauliflower

Basic roasted cauliflower is delicious in its own right, but for a fancier version, try adding different spices and herbs to give your cauliflower an Italian, Indian, or Mexican-inspired flavor!

1 head Red Dog Farm cauliflower
2 to 3 tablespoons extra-virgin olive oil, as needed
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste

Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter the cauliflower head into four even wedges. Slice off just the inner core areas, leaving the rest intact. Cut across each wedge to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.

Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.

Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.