This Roasted Cauliflower is seriously one of my new favorite side dish recipes. Okay, okay, I know I’ve already admitted that I’ve never been a huge fan of cauliflower. But, seriously, this roasted cauliflower is starting to sway me even more than the cauliflower puree did a while back.
One of the best things about this recipe though is that my son adores it. And since roasted cauliflower is about one of the easiest recipes in all the land to make, it is a keeper for sure!
Lately, when we have had more salads than we can care to count and I’m trying to think of a quick side dish that everyone in my family will eat, roasted cauliflower happens more often than not. It works perfectly with any main course, from chicken to beef and just about anything in between. I love dishes like that!
Here’s my super simple roasted cauliflower recipe. Make it soon!
- 1 head cauliflower, washed and cut into about ¼-inch slices
- olive oil
- garlic salt
- fresh ground black pepper
- Preheat oven to 425º F. Arrange cauliflower slices on rimmed kitchen sheet pan. Drizzle with olive oil and sprinkle liberally with garlic salt and black pepper. Place in oven and roast until desired tenderness and amount of caramelization has occurred, about 15-20 minutes.
- Remove from oven and serve.