Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.

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  • Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.

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