Simple Roasted Cauliflower
Chopped cauliflower florets are tossed with olive oil, salt, pepper, and dried herbs like rosemary, then spread on a baking sheet. They roast at 450°F for about 25 minutes, stirred halfway through, until tender and lightly browned. It's a quick, minimal-effort side dish with one bowl and one pan.
Equipment
- 1 large baking sheet
- 1 large bowl
- Oven
Ingredients
- 1 medium head cauliflower chopped into florets
- 2 teaspoon Olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon dried herbs such as rosemary
Instructions
- Preheat the oven to 450°F.
- Toss: In the large bowl, toss the cauliflower with the rosemary or other herbs, olive oil, salt, and pepper.
- Spread: Spread the seasoned cauliflower on the large baking sheet.
- Roast for 15 minutes, then remove from the oven and stir.
- Finish roasting for 10 more minutes, or until the cauliflower is tender and lightly browned.
