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Step 1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Remove the green leaves from the cauliflower, wash it thoroughly, and pat it dry. Trim the stem but leave the core intact. Cut the cauliflower into bite-sized florets of approximately the same size.
Step 3
Spread the florets evenly in a single layer on the baking sheet without overlapping.
Step 4
In a small bowl stir together the olive oil with salt and pepper. Drizzle the mixture over the florets and toss to coat evenly. If necessary, toss them with a fork until fully coated.
Step 5
Roast in the oven for 25-30 minutes, flipping the florets halfway through. The cauliflower is ready when crisp on the outside and tender on the inside.
Step 6
Garnish with parsley or your favorite seasonings and serve warm.