cookware
- baking sheet
- spatula or palette knife
1 | Adjust the oven rack to the lowest position then preheat the oven to 475°F. |
2 | Trim the outer leaves of the cauliflower. Leave the stem, but trim it to be flush with the bottom. Cut the head into 8 equal wedges so that the core and its florets remain intact. Place the wedges with the cut side down directly on the baking sheet. |
3 | Drizzle the cauliflower with 2 tablespoons of oil and season with salt and pepper. Gently rub to distribute seasoning, then flip the wedges and repeat. |
4 | Cover the baking sheet tightly with foil and cook for 10 minutes. |
5 | Remove foil then roast for 8-12 minutes, until the bottoms of the cauliflower are golden. |
6 | Pull the baking sheet out of the oven and flip the wedges with a spatula or palette knife. Roast for another 8-12 minutes until the cauliflower is golden all over. |
7 | Season with salt and pepper to taste. Drizzle with olive oil and serve immediately. |
source: Cook's Illustrated
notes
The original recipe calls for parchment paper, but I've read that most parchment paper shouldn't go into ovens hotter than 400°F, so I opted for foil the first time I made this. Foil is my least favorite cookie sheet liner because it is expensive and the food sticks to it. As predicted, the cauliflower stuck to it, making it hard to turn. The next time I made this dish, I just cooked it directly on the baking sheet.