Oven-Roasted Cauliflower Florets
Recipe from Food & Wine

When roasted with a little olive oil, cauliflower florets turn lusciously sweet, crisp and caramel-brown. A squeeze of lemon brightens their flavor.

Oven-Roasted Cauliflower Florets
Cedric Angeles

by 10  people

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  • 1  2 1/2 pound 
    cauliflower, cut into 2-inch florets
  • 1/3  cup 
    extra-virgin olive oil
    Salt and freshly ground pepper
  • 4   
    lemon wedges, for serving
Preheat the oven to 400 degrees. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
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