{"slug":"roasted-cauliflower","collection":"recipes","is_recipe":true,"visibility":"public","title":"Roasted Cauliflower","description":"Perfectly caramelized cauliflower wedges roasted at high heat for golden edges and tender interiors","body_md":"\nHigh-heat roasting transforms cauliflower wedges into golden, caramelized pieces with crispy edges and tender centers. This simple technique preserves the vegetable's natural shape while developing deep, nutty flavors.\n\n## Ingredients\n\n- 1 medium head cauliflower (approximately 900g/2 pounds)\n- 60ml (4 tablespoons) olive oil, divided, plus more for drizzling\n- Kosher salt\n- Freshly ground black pepper\n\n### Optional Variations\n- Spices: cumin, coriander, paprika, or za'atar\n- Alternative oils: avocado oil, grapeseed oil, or ghee\n- Finishing touches: lemon juice, tahini sauce, or herb oil\n\n## Equipment\n\n- Half-sheet pan (18\" x 13\") or large rimmed baking sheet\n- Parchment paper or silicone baking mat\n- Aluminum foil\n- Sharp chef's knife\n- Spatula (preferably offset or fish spatula)\n\n## Instructions\n\n### Preparation\n\n1. **Position oven rack**: Move rack to the lowest position in the oven.\n2. **Preheat oven**: Heat to 475°F (245°C).\n3. **Prepare baking sheet**: Line rimmed baking sheet with parchment paper or silicone baking mat.\n\n### Cutting the Cauliflower\n\n4. **Trim cauliflower**: Remove any outer leaves and trim the stem flush with the bottom of the head, creating a flat base.\n5. **Cut into wedges**: Stand cauliflower upright on its base. Cut the head in half through the core, then cut each half into 4 equal wedges, creating 8 total wedges. Keep the core intact to hold florets together.\n\n### Seasoning\n\n6. **Arrange on sheet**: Place cauliflower wedges cut-side down on the prepared baking sheet, spacing them evenly.\n7. **Season first side**: Drizzle 2 tablespoons (30ml) olive oil over the wedges. Sprinkle with salt and pepper. Gently rub to distribute evenly.\n8. **Flip and season second side**: Carefully turn each wedge to expose the other cut side. Drizzle remaining 2 tablespoons (30ml) olive oil and season with salt and pepper.\n\n### Roasting Process\n\n9. **Stage 1 - Covered roasting (10 minutes)**: Cover the baking sheet tightly with aluminum foil. Place in oven and roast for 10 minutes.\n\n10. **Stage 2 - Uncovered roasting (8-12 minutes)**: Remove foil and continue roasting until the bottom sides are golden brown, 8-12 minutes.\n\n11. **Stage 3 - Flip and final roasting (8-12 minutes)**: Remove sheet from oven. Using a spatula, carefully flip each wedge. Return to oven and roast until golden all over, 8-12 minutes longer.\n\n### Serving\n\n12. **Final seasoning**: Remove from oven and season with additional salt and pepper to taste.\n13. **Garnish and serve**: Drizzle with additional olive oil or desired sauce. Serve immediately while hot and crispy.\n\n## Notes\n\n- **Cauliflower size**: A medium head (900g/2 pounds) yields 8 substantial wedges. Adjust cooking time for larger or smaller heads.\n- **Core importance**: Keeping the core intact prevents florets from falling apart during roasting\n- **Temperature matters**: The high heat (475°F) is crucial for achieving caramelization\n- **Initial covering**: The foil steaming step ensures the cauliflower cooks through before browning\n- **Don't overcrowd**: Space wedges apart for proper air circulation and even browning\n- **Color indicator**: Look for deep golden-brown color on all surfaces for best flavor\n\n## Variations\n\n- **Spiced version**: Add 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika to the oil\n- **Middle Eastern style**: Finish with tahini sauce, pomegranate seeds, and fresh herbs\n- **Indian-inspired**: Use ghee instead of oil and season with turmeric and garam masala\n- **Lemon-herb**: Finish with lemon zest, fresh parsley, and a squeeze of lemon juice\n\n## Storage\n\nBest served immediately. Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-10 minutes to restore crispness.\n","draft":false,"weight":10,"servings":"4","prep_time":"10 minutes","cook_time":"30 minutes","total_time":"40 minutes","created_at":"2025-07-15T14:00:00Z","updated_at":"2025-07-15T14:00:00Z","published_at":"2025-07-15T14:00:00Z","categories":["Side Dish"],"tags":["Cauliflower","Roasted Vegetables"],"methods":["Roasted"],"themes":["Vegan","Vegetarian"],"ingredients":[{"section":"","items":["- 1 medium head cauliflower (approximately 900g/2 pounds)","- 60ml (4 tablespoons) olive oil, divided, plus more for drizzling","- Kosher salt","- Freshly ground black pepper"],"parsed":[{"raw":"- 1 medium head cauliflower (approximately 900g/2 pounds)","qty":1,"item":"medium head cauliflower"},{"raw":"- 60ml (4 tablespoons) olive oil, divided, plus more for drizzling","qty":60,"unit":"ml","item":"olive oil, divided, plus more for drizzling"},{"raw":"- Kosher salt","item":"Kosher salt"},{"raw":"- Freshly ground black pepper","item":"Freshly ground black pepper"}]},{"section":"Optional Variations","items":["- Spices: cumin, coriander, paprika, or za'atar","- Alternative oils: avocado oil, grapeseed oil, or ghee","- Finishing touches: lemon juice, tahini sauce, or herb oil"],"parsed":[{"raw":"- Spices: cumin, coriander, paprika, or za'atar","item":"Spices: cumin, coriander, paprika, or za'atar"},{"raw":"- Alternative oils: avocado oil, grapeseed oil, or ghee","item":"Alternative oils: avocado oil, grapeseed oil, or ghee"},{"raw":"- Finishing touches: lemon juice, tahini sauce, or herb oil","item":"Finishing touches: lemon juice, tahini sauce, or herb oil"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-07-30T02:08:03.89272Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}