Cauliflower
Cruciferous · Vegetable
Beginner
Best Method
OVEN
Roast 425°F, 25-30 min.
Roasting creates a nutty, caramelized flavor that’s completely different from raw or steamed cauliflower. Dry oven heat concentrates flavor.
Step-by-Step
1. Cut into florets (keep them similar size for even cooking).
2. Toss with oil, salt, pepper, and optional spices (cumin, turmeric, curry powder).
3. Spread on sheet pan — don't crowd.
4. Roast 425°F, 25-30 min.
5. Toss/flip halfway at 15 min.
6. Done when edges are deeply golden-brown and nutty smelling.
Size & Portion Guide
Small florets: 20-25 min.
Large florets: 25-30 min.
Cauliflower steaks (1-inch thick slices through the center): 30-35 min, flip once.
Whole head: 400°F for 50-70 min (impressive presentation).
Secondary Method
STOVETOP
Sauté med-high 8-10 min.
Pro Tip
Stovetop is valid for curries (aloo gobi). Try a whole roasted head at 400°F for 45-60 min.