Oven-Roasted Cauliflower Florets

It doesn't get much simpler than this roasted cauliflower recipe. The dish contains only a few basic ingredients and comes together in just 10 minutes of active time — most of which is spent cutting the cauliflower into florets.

Frequently asked questions

Why is my roasted cauliflower mushy?

For cauliflower that's beautifully caramelized on the outside yet perfectly tender within, there are a few keys to keep in mind. First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here. And finally, cook the cauliflower at a high enough temperature to allow the exteriors to crisp up before the insides become overcooked. For this roasted cauliflower recipe, we set the oven to 400°F and bake it for about 30 minutes.

Is it OK to eat cauliflower stems?

Absolutely! While this particular dish only calls for the florets, you needn't toss out the stems. These leftover bits make great additions to salads and soups, are wonderful for preparing vegetable stock, and can even be boiled and mashed along with potatoes for added nutrients and flavor. Just be sure to peel the tough, thick skin away from the lower portions first.

Note from the Food & Wine Test Kitchen

Breaking down a head of cauliflower into bite-sized florets doesn't have to mean covering your countertop with tiny bits of vegetable rubble. The easiest and cleanest way to cut your cauliflower is to carefully pop the individual florets off the stem with a sharp knife. Not only will this keep your workspace clear, but it'll also maximize the amount of cauliflower that makes its way into your dish. Once you've removed all the florets, you can further divide the larger ones into a more uniform size to promote even cooking.

Suggested pairing

High-acid Grüner Veltliner's pleasant peppery notes and grassy, herby flavors make it a fantastic wine to serve with vegetables.