Recipe
Side Dish
Roasted Cauliflower
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium head cauliflower | ||
| 2 tbsp. olive oil | ||
| Kosher salt and ground black pepper | ||
| 2 tbsp. walnut oil, for serving, if desired |
Directions
- Adjust oven rack to lowest position and heat oven to 475 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Trim outer leaves of cauliflower and cut head into equal florets, about 2 inches wide. Place florets on prepared baking sheet.
- Drizzle with 2 tablespoons olive oil and season with salt and pepper; gently rub and toss to evenly distribute oil and seasonings.
- Cover baking sheet tightly with foil and cook for 5 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven and carefully flip wedges, using tongs. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
- Season with salt and pepper to taste; drizzle with walnut oil. Serve immediately.