Prep 15 mins
Cook 30 mins
Just spotted this recipe in my new Southern Living Magazine. I liked the idea that the cauliflower is fairly thinly sliced instead of just broken into flowerettes.
- Preheat oven to 425.
- Drizzle a 15x10 inch jelly rolll pan with 1 tablespoon of olive oil.
- Cut cauliflower vertically into 1/4 inch thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.
- Bake at 425 for 25 to 30 minutes or until golden brown. Sprinkle with additional salt to taste.
Yummy! Slicing the cauliflower worked really well and I'll do that again. My family loves roasted cauliflower so we already knew this would be good. I should have used two sheet pans so it could be in a single layer; instead, ending up cooking about twice as long. Thanks for sharing the recipe!
Exactly how I make it. Sometimes the simplest is the bestest!
With several recipes for baked cauliflower, I chose this one and I'm so glad I did. Slicing the cauliflower really lets them brown better. That is all this dish needs is salt, pepper and olive oil to finish it off. Thank you for this great recipe.