Roasted Cauliflower
Golden, nutty wedges with caramelized edges and a tender interior
Why This Recipe Works
Slicing the cauliflower into wedges instead of florets creates more flat surface area for deep, nutty browning. A two-stage method—steaming under foil before roasting uncovered—ensures the core is perfectly tender without drying out.
Instructions
Adjust an oven rack to the lowest position and heat the oven to 475 degrees — the oven must be fully preheated to ensure the cauliflower sears immediately upon contact.
Place the cauliflower wedges on a large rimmed baking sheet, drizzle with the oil, and season with salt and pepper. Toss gently to coat, then arrange the pieces in a single layer with a flat side facing down to maximize browning.
Cover the baking sheet tightly with aluminum foil and roast for 10 minutes — the cauliflower should look slightly translucent and feel just tender when poked with a knife.
Remove the foil and continue roasting until the bottoms of the wedges are spotty brown, about 10 minutes.
Flip each wedge over using a thin spatula and continue roasting until the second side is well-browned and the edges are crisp, 8 to 12 minutes.
Transfer the wedges to a platter and serve immediately while the edges are still crackling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container for up to 3 days; reheat in a hot oven to restore crispness.
