Before last week I've never cooked cauliflower. I wasn't even quite sure what was the proper way to cut it. But for some reason I can no longer remember, roasted cauliflower was stuck in my head and I knew I had to attempt it. I'm so glad I did because it's such a delicious vegetable dish with hardly any prep work. I can eat a whole head in one sitting, so if you are making it for your family or just want leftovers I'd definitely use two or 3.
This is hardly a recipe but more of a rough guideline. Feel free to add whatever seasonings you'd like!
Roasted Cauliflower serves 1 or 2
1 cauliflower 2 tbsp olive oil salt + pepper other seasonings are optional, but I'd try rosemary, thyme, cumin, or oregano.
Preheat oven to 400. Wash and roughly cut cauliflower into bite size pieces. They don't have to be uniform, but try not to make them too small. Place cut cauliflower onto a baking sheet. Drizzle over 2 tbsp olive oil and season with salt and pepper, about 1 tsp or so each, and any other seasonings you'd like. Toss together with tongs directly on the sheet. Bake for 20 minutes or until cauliflower starts to brown. Finish off with a squeeze of lemon juice if you like!