Crisp on the outside, creamy on the inside — you’ll have a hard time stopping once you bite into one!
- 1 head cauliflower
- 1 tbsp olive or vegetable oil
- 1⁄2 teaspoon kosher salt
Turn the oven on and set the heat to 425 degrees.
Cut the core out of the cauliflower, then pull apart the florets into pieces about the size of popped corn or slightly larger.
Put the cauliflower on a large rimmed baking sheet, add the oil and salt, and toss to mix well. Spread out the cauliflower in a single layer.
Put the baking sheet in the oven and roast until the cauliflower is golden brown, about 30 minutes, tossing every 10 minutes to ensure even cooking. Serve right away.
Or You Could
Make it spicy: When the cauliflower comes out of the oven, sprinkle it with 1–2 teaspoons ground cumin, smoked paprika, curry powder, or nutritional yeast.