Thursday, June 28, 2012

Roasted Cauliflower

Lately, when I'm trying to come up with something to eat on a whim, more often than not, I end up simply throwing whatever veggies I have laying around into the oven and roasting them until they're hot and toasted and charred at the edges. Sometimes, after they're done roasting, I'll toss some pasta or brown rice into the mix. Or if I'm feeling particularly lazy, I'll just pile the veggies on a plate and munch on them slowly just as is. Here's my go-to recipe for roasting cauliflower, which is popping up at the markets in all sorts of fun colors right now. But you can really use this recipe as a basic workhorse that will perform beautifully with just about any vegetable out there. Photos by Mark Iantosca. xo

Roasted Cauliflower
Serves 4
1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil, salt, and pepper in a large bowl. Spread in one layer in a large baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.


  1. yum! i`m going to need to try this! how do you "pick" cauliflower? i think the scariest thing for me is choosing the right veggies and fruits. could you do a post on that?


  2. Thanks for this post! I have a head of cauliflower in my fridge now which I was planning to saute with olive oil, but am now gonna try my hand at roasting!