ROASTED CAULIFLOWER WEDGES
4 servings
Cutting cauliflower heads into wedges creates large, flat surfaces, allowing them to brown better than florets.
Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper.
Cut lengthwise into 8 large wedges:
- 1 large head cauliflower (about 2 pounds)
Place them on the baking sheet. Any small florets that fall off can be roasted alongside the wedges. Drizzle them with:
- 2 tablespoons vegetable oil
Sprinkle on all sides:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Roast, flipping once, until browned on both sides and tender, about 40 minutes. Serve with:
- Salsa Verde, Chimichurri, Romesco Sauce, a vinaigrette, Nuoc Cham, or Beurre Blanc using lemon juice instead of vinegar