Truly the gateway cauliflower, this roasted version may become your all-time favorite! The key to the recipe is the right shape, oil coverage, and roasting level. This veggie is dense and must be cooked a long time to achieve the deep caramelization that converts cauliflower haters into lovers. Even people who enjoy it raw or steamed may turn to the dark side because it’s THAT tasty.
1 large head cauliflower
1.5 tbsp coconut oil, melted
1/2 tsp salt
1/2 tsp paprika mixed with 1/2 tsp chili powder (optional)
Preheat oven to 425 F.
Remove outer leaves and separate cauliflower into florets. Halve florets lengthwise along the stem, and quarter the larger ones. Chopping goals: to ensure similarly sized pieces for even cooking and to promote browning by maximizing surface area touching the baking sheet.
Add pieces to a large mixing bowl and sprinkle on salt and optional spices. Gently toss while slowly drizzling oil to ensure even coverage. For ultimate perfection, use your hands to coat each piece with oil. Arrange pieces cut side down in one layer on a heavy baking sheet (ceramic works well).
Roast for at least 25 minutes without opening the oven door. No peeking! Use the oven light to notice when the tops begin to turn dark brown, then check undersides for doneness. Muster your patience and wait until bottoms show sections that are medium to dark brown. Re-check every 5 minutes or so until done.