The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Recipe information
Yield
4 servings
Ingredients
1 medium head of cauliflower, cut into 1"–2" florets
5 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)
Preparation
Step 1
Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.
Step 2
Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.
Recipe notes
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