Ingredients
1 large head cauliflower, cut into small florets
2 tbsp. extra-virgin olive oil
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 425°. Spread cauliflower into an even layer on a large baking sheet, making sure to not overcrowd the pan. Drizzle with oil and toss with red pepper flakes, salt, and pepper. Step 2Bake until golden and slightly charred on the bottom, 35 to 40 minutes.
Step 1In a large skillet over medium heat, heat oil. Working in batches, add cauliflower and cook, tossing occasionally, until fork tender, about 10 minutes. Season with salt, pepper, and a pinch of red pepper flakes.
Step 1In a deep sided skillet over medium heat, add cauliflower. Pour in about 1/4 cup water and cover with lid. Let steam until cauliflower is fork tender, about 10 minutes. Season with salt, pepper, and a pinch of red pepper flakes.
Roast it. Our personal favorite way to cook cauliflower is to roast it. Toss it with olive oil, salt, pepper, and any other desired seasonings and spread it out on a baking sheet without overcrowding it! Bake it at 425° for about 35 minutes. The cauliflower will get crispy on the underside and almost caramelize. It’s the most addictive way to make it. Sautée it. A quick and easy way to prepare cauliflower that still provides lots of flavor. Sautéing it will give the cauliflower a nice crunch and is delicious in salads or to top your cauliflower soup with. Add olive oil to a large skillet and cook the cauliflower over medium heat, tossing occasionally, until fork tender. Depending on the size of your cauliflower florets, this should take about 10 minutes. Steam it. If you are trying to keep things extra healthy steaming is the way to go. A simple way without a steamer is to place cauliflower florets into a deep sided skillet and add about 1/4 cup of water. Place a lid on and let the cauliflower steam for about 10 minutes or until fork tender.
