Ingredients
Scale
- 1 pound cauliflower florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees and position a rack in the middle.
- In a large bowl, combine cauliflower florets, olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss until the cauliflower is evenly coated.
- Spread the cauliflower on a rimmed baking sheet in an even layer without overcrowding.
- Roast for 20 to 25 minutes until the cauliflower is tender-crisp and browned around the edges.
- Season with additional salt and pepper to taste before serving.
Notes
Ensure the cauliflower is spread out evenly on the baking sheet for consistent roasting.
Feel free to add your favorite herbs or spices for additional flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.