And finally, cook the cauliflower at a high enough temperature to allow the exteriors to crisp up before the insides become overcooked. For this roasted cauliflower recipe, we set the oven to 400 ...

Once you have a perfectly tender roasted cauliflower, it's time to figure out how you'd like to serve it. Firstly, for just about any dish, you'll need to break the roasted cauliflower into florets.

This simple recipe for roasted cauliflower with herbs pairs excellently with chimichurri, according to Amanda Haas in her new cookbook, “Homemade Simple: Effortless Dishes for a Busy Life.&#8… ...

This miso-mustard roasted whole cauliflower from Gisele Bündchen’s new cookbook, Nourish, is just as simple and drool-worthy—and arguably even easier to make.

French Onion Roasted Cauliflower. 2 tablespoons butter. 5 medium or 3 large onions, sliced. ½ teaspoon salt. 1 teaspoon thyme.

Preparation. For the cauliflower: 1. Preheat oven to 425 F. Cut cauliflower into medium pieces, toss on a large rimmed baking sheet with the sliced onion, thyme, garlic and olive oil.

Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, 40 to 55 minutes. Brush on the remaining mixture ...

1. Set the oven at 425 degrees. Have on hand 2 rimmed baking sheets. 2. In a bowl, toss the chickpeas with the smoked paprika, salt, pepper, and 2 tablespoons of the olive oil.