Roasted Cauliflower Wedges
High-heat roasting transforms cauliflower into caramelized, steak-like wedges
Why This Recipe Works
This high-heat method uses the bottom rack to maximize caramelization, resulting in wedges with a tender interior and deeply browned, nutty exterior. Steaming under foil first ensures the stems cook through before the edges scorch.
Instructions
Position an oven rack at the lowest level and heat the oven to 475 degrees. Line a rimmed baking sheet with aluminum foil to prevent sticking.
Arrange the cauliflower wedges on the baking sheet. Drizzle both cut sides of each wedge with oil and season with salt and pepper, rubbing the oil and seasonings in gently so the surface is evenly coated.
Cover the baking sheet tightly with foil and roast for 10 minutes. This initial steam helps tenderize the core of the wedges without drying them out.
Remove the foil and continue to roast until the bottoms of the cauliflower wedges are deeply golden, 8 to 12 minutes.
Remove the pan from the oven and carefully flip each wedge using a thin spatula. Return to the oven and roast until the second side is golden all over, 8 to 12 minutes.
Transfer the wedges to a platter and season with extra salt and pepper to taste. Serve warm, while the edges are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
