2tablespoonsolive oil(other types of oil are fine, too)
salt and pepper to taste
Preheat oven to 425°F.
Wash cauliflower, cut it into medium-sized florets, and dry very thoroughly. Don’t skip drying — it’s important. Use a salad spinner if you have one, or just shake all the water out and pat dry with a clean, lint-free towel.
Add florets to a large bowl, add olive oil, and toss to coat. (You can do this right on the sheet pan, if you prefer.) Spread cauliflower on sheet pan in a single layer and sprinkle with salt and pepper.
Bake for 10 minutes, flip each piece over, and bake for 10 more minutes. Serve immediately.
The drier you get the cauliflower before mixing with the olive oil, the better this recipe turns out.
Don't worry if you have more cauliflower than the recipe calls for. Add a bit of extra oil and make sure there's enough room on the sheet pan to spread the florets out. If necessary, use two sheet pans.
Add Ins: Seasoned salt, garlic powder, taco seasoning, chili powder, or curry powder can be added before roasting. Sauces such as salsa verde, chimichurri, or pesto can be added afterwards.
Make Ahead Idea: Prep the raw florets up to four days in advance. They'll keep well in the fridge in a resealable bag or tightly sealed container. Bake as directed.
Air Fryer Instructions: Prepare cauliflower as directed and preheat air fryer to 390°F. Arrange cauliflower in a single layer. You may have to do it batches. Cook for 12-15 minutes or until cauliflower is tender and browned.