Ingredients
Main Ingredients
- 1 medium cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Additional Seasoning Options
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Prepare the cauliflower: Break the medium cauliflower into bite-sized florets, ensuring they are uniform in size for even roasting.
- Toss with seasonings: In a large bowl, combine the cauliflower florets with 2 tablespoons of extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper; toss until the florets are evenly coated.
- Roast the cauliflower: Spread the seasoned florets evenly on the prepared baking sheet. Roast in the preheated oven for 35 minutes, stirring once halfway through, until the cauliflower is tender and browned around the edges.
- Add optional toppings: After roasting, season to taste and optionally toss with the lemon zest, chopped fresh parsley, and grated Parmesan cheese to impart fresh, bright, and savory flavors before serving.
Notes
- For an extra crispy texture, spread the florets out in a single layer without overcrowding the pan.
- Use fresh parsley and freshly grated Parmesan for best flavor contrast.
- Adjust salt and pepper to your taste preference.
- This recipe is easily doubled to serve a larger crowd.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
