Roasted cauliflower has a way of surprising people. What begins as a simple, modest vegetable turns into a dish that quietly steals attention with its golden color and crisp edges. When roasted correctly, cauliflower develops a rich, nutty sweetness and a tender center wrapped in light crunch. It’s the kind of recipe that feels comforting yet elevated, perfect as a side dish, a snack, or even a light meal that doesn’t rely on complicated steps.
Start by preparing the cauliflower with care. Preheat your oven to 425°F (220°C) so it’s fully hot before the florets go in. Rinse the cauliflower well, pat it completely dry, and remove the outer leaves. Trim the stem and cut the head into evenly sized florets, taking a moment to keep them uniform so they roast at the same pace.
