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Roasted Cauliflower




½ head of cauliflower
2 tbs. Epicurean Jalapeno Extra Virgin Olive Oil
kosher salt
1 rimmed baking sheet lined with parchment paper for an easier clean-up.


Preheat oven to 425. Arrange the cauliflower on the baking sheet and then drizzle Epicurean Jalapeno Extra Virgin Olive Oil over them. Add a pinch of kosher salt and toss with your hands. Spread the cauliflower out in a single layer and don't crowd them. If there are too many vegetables on the pan they will steam. We want a nice brown roast on them, not steaming! Ovens vary, so once you put them in the oven, start watching them at the 10-15 minute mark.

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