Roasted Cauliflower

If cauliflower is overcooked, it is smelly and mushy.  Even when you avoid overcooking, boiled cauliflower is bland.  This method of high-heat roasting intensifies the flavor and results in a golden exterior while ensuring a creamy interior.
Roasted Cauliflower
  • 1 medium head cauliflower (about 2 pounds)
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 475 degrees.  

Trim outer leaves of cauliflower and cut stem flush with bottom.  Cut head into 8 equal wedges so that core and florets remain intact.  Place wedges cut side down on foil-lined rimmed baking sheet.  Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings.  Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt and pepper.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges.  Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.  Season with salt and pepper to taste, drizzle with oil, and serve immediately.