Step 1

The first thing to do in order to make this recipe for roasted cauliflower is rinse off your head of cauliflower. Just be sure to dry it off so that the moisture does not stay in the head because then you’re roasting cauliflower may get mushy.

Step 2

The next step is to cut it. If you have never cut a head of cauliflower before, don’t be nervous because it is a very easy step.

Step 3

Get a large cutting board so that when you do your cuts the cauliflower will stay on the board instead of all over the counter.

Step 4

Next trim off any brown spots that might be there and take off all of the leaves.

Step 5

Cut your veggie in half and then in quarters.

Step 6

Hold the quarter of the cauliflower vertically and use a knife to slice off the woody center. You will then be surprised how the florets just fall right off.

Step 7

If the florets are not small enough then you may have to cut them a little smaller, trying to keep them uniform in size for a more even result when roasting them.

Step 8

Preheat your oven to 425 degrees and get a large baking sheet.

Step 9

In a large bowl combine all of our spices and olive oil. Now add your cauliflower florets to the bowl and toss it all together.

Step 10

Place it all on a large baking sheet spreading it out evenly so that all of the pieces will cook the same.

Step 11

Bake 25-30 degrees or until the roasted cauliflower is tender but also crispy and caramelized. Halfway through the roasting process, stir up florets to make sure that they are all browning up nicely.