36 minutes
Transform cauliflower into a delectable side dish with this high-heat roasting method that brings out a golden crust and tender interior.
Medium Head Of Cauliflower, leaves and stem trimmed, cut into wedges
0 lb
Extra Virgin Olive Oil, divided, plus extra for finishing
0.25 fluid ounces
to taste
to taste
1. Prep Oven & Cauliflower
Preheat your oven to 475°F (245°C) with the rack positioned at the lowest level. Prepare the cauliflower by cutting it into 8 equal wedges, ensuring the core and florets remain intact.
2. Seasoning
On a lined baking sheet with foil or parchment, arrange the cauliflower wedges cut side down. Drizzle with half of the olive oil and season with salt and pepper. Rub the mixture gently to coat evenly. Flip the wedges over and repeat the drizzling and seasoning with the remaining oil.
3. Initial Roast
Cover the baking sheet tightly with foil and place it in the oven. Roast for 10 minutes to steam and start the cooking process.
4. Develop Color
Remove the foil and continue roasting until the undersides of the cauliflower are golden brown, about 8 to 12 minutes.
5. Finish Roasting & Serve
Carefully flip each cauliflower wedge using a spatula. Place the baking sheet back in the oven and roast until the cauliflower is uniformly golden and crispy, another 8 to 12 minutes. Season with additional salt and pepper to taste, drizzle with a bit more olive oil, and serve hot.
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