I looked up some oven temperatures and times for the first go around. I found that my cauliflower was slightly too roasted (but still amazing) keeping the oven at 450°F; so the next time, I preheated to 450°F, but then lowered them oven temperature to 425°F (or was it 400°F, dang, now I can’t remember) after I put them in the oven. Certainly test out what temperature creates the flavor/texture you like the most.
The original recipe I found used olive oil and spices, but I used a homemade Italian dressing on my cauliflower. Full disclosure, the recipe called for 1/4 cup of oil, but I didn’t measure anything. I just drizzled dressing over the florets and tossed them to coat. If you want to cut back on the oil, you can always lightly spray your baking sheet with cooking spray, place cauliflower/broccoli on the sheet, and then lightly coat the top with more cooking spray.
I usually find cauliflower just okay, but I could eat a whole head of oven roasted cauliflower! I added the florets to pasta and pizza. For both dishes, I added some raw cashews in with the cauliflower for the last five minutes of baking to toast those up as well. Magnificent!
Oven Roasted Cauliflower 1 head of cauliflower cut into florets (about 8 cups) About 1/4 cup Olive oil with spices (salt, garlic, red pepper) or Italian dressing
Gather together your ingredients. Preheat your oven to 450°F.
Place the florets in a large bowl, drizzle with oil/dressing, and toss to coat. Start small with the oil/dressing, drizzling on more if needed.
Place the florets on a baking sheet in a single layer.
Put baking sheet on the middle rack of your oven. (Optional: slightly lower oven temperature by 25 or 50 degrees.)
Roast until golden and tender, about 20 minutes.
Remove from the oven. Add to another dish or place in a bowl to serve as is.
Roasted cauliflower on homemade pizza.
Click here for the pizza dough recipe.