Equipment
Ingredients
Main Ingredients
- 800 g cauliflower, cut into medium florets
- 45 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Finishing Touches
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat the oven to 220 degrees C (425 degrees F). For the best sear, place the bare baking sheet in the oven while it preheats.
Trim the cauliflower base and use a chef's knife and cutting board to break the head down into evenly sized medium florets to ensure uniform cooking.
In a large mixing bowl, toss the cauliflower florets thoroughly with the extra virgin olive oil, kosher salt, and freshly cracked black pepper, ensuring every crevice is coated.
Carefully remove the hot baking sheet from the oven. Spread the florets in a single layer with their flat sides facing down. Roast at 220 degrees C (425 degrees F) for 25 minutes, flipping halfway through, until the edges are deeply caramelized and the stems are fork-tender.
Remove the roasted cauliflower from the oven and immediately toss with fresh lemon juice, if using. Serve hot.
Chef's Notes
- For the deepest caramelization, avoid using parchment paper or silicone mats. Direct contact between the cauliflower and the hot metal baking sheet yields the best crust.
- The flat cut sides of the cauliflower florets are your best opportunity for browning. Take the extra 30 seconds to face as many flat sides down against the pan as possible before roasting.
- Do not skimp on the olive oil. Cauliflower is remarkably porous and requires sufficient fat to conduct heat efficiently for browning rather than burning.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Reheating: Reheat in an oven at 200 degrees C (400 degrees F) for 5-7 minutes to restore crispness, or microwave for 1-2 minutes if texture is not a priority.
