Roasted Cauliflower

If you’ve only eaten boiled or steamed cauliflower, then you’re going to be really surprised — and thrilled — to try it roasted. Instead of being white, soft, and cabbage-y tasting, it gets brown, crispy and super sweet in the oven. 

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Hands-on time: 20   |    Total time: 60   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Mixing bowl
Rimmed baking sheet
Measuring spoons
Spoon, for mixing
Pot holders 


1 head cauliflower, cored and florets pulled apart
1 tablespoon olive oil
1 teaspoon kosher salt
1⁄2 teaspoon black pepper


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 425 degrees.
  2. ​Put all the ingredients in the bowl and mix well.
  3. Put the mixture on the baking sheet and spread evenly.
  4. Once the oven temperature has reached 425 degrees, put the baking sheet in the oven and cook until the cauliflower is golden brown, about 30 minutes.