Crispy Oven Roasted Cauliflower

Crispy Oven Roasted Cauliflower

from eatingbyelaine.com

Crispy Oven Roasted Cauliflower has the perfect bite on the outside with a tender, flavorful middle that isn't mushy at all.

Ingredients

  • 1 head cauliflower, washed and dried thoroughly, core and stem removed, cut into small and evenly-sized florets
  • 3 tablespoons extra virgin olive oil, divided (1 for coating the bottom of the baking sheet and 2 for tossing with the cauliflower)
  • optional: 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine salt (add after it comes out of the oven for best results)

Directions

  1. 1

    Preheat oven to 425 degrees Fahrenheit.  Grease a half sheet baking sheet or cast iron skillet with 1 tablespoon olive oil.  Set aside.

  2. 2

    Place cauliflower on the baking sheet and use tongs to toss well with olive oil, black pepper and garlic powder if using.   

  3. 3

    Arrange the cauliflower florets in one even layer cut side down.  Make sure the florets are not touching.  Use two pans/skillets if needed.

  4. 4

    Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.

  5. 5

    After roasting, sprinkle with the salt and toss well.

  6. 6

    Enjoy immediately alone or with your favorite sauce or grain bowl.  Best when fresh out of the oven.  I love to dip them in my Vegan Tzatziki Sauce or Green Tahini Sauce.

  7. 7

    Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked/soggy in your storage container.  Store leftovers in an airtight container for up to four days.  Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.