How To Roast Caulilini Baby Cauliflower
This Roasted Caulilini Baby Cauliflower is a game-changer! Tender, flavorful, and easy to make, it's the perfect side dish for any meal.
Equipment
- Baking Sheet
- Mixing Bowl
- Cutting board and knife
- Spatula
Ingredients
- 12 ounces baby cauliflower (Caulilini)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) to achieve caramelization.
- Rinse the baby cauliflower, pat dry, and trim the ends of the stems. Cut larger pieces in half.
- In a mixing bowl, combine the cauliflower with olive oil, kosher salt, and black pepper. Toss to coat evenly.
- Spread the seasoned cauliflower in a single layer on a baking sheet, avoiding overcrowding.
- Roast in the oven for 20-25 minutes, flipping halfway for even browning until golden and tender.
- Remove from the oven, let cool slightly, and serve warm as a side dish or in salads and grain bowls.
Notes
- Add minced garlic for a robust flavor boost.
- Sprinkle red pepper flakes for a spicy kick.
- Drizzle with balsamic glaze after roasting for tanginess.