Perfect Roast Cauliflower ft Chad Sarno

Prepare the Cauliflower:

• Unwrap or trim the cauliflower.
• Wash the heads.
• Cut at the bottom to remove the core.
• Keep smaller leaves on.
• Break the cauliflower down into florets, cutting larger ones in half.
• Cut the stems into spears.

Season and Prepare for Roasting:

• Place cauliflower florets on a sheet pan, ensuring not to overcrowd.
• Drizzle with olive oil, making sure they're coated.
• Season with coarse salt, black pepper, and thyme.
• Toss to coat evenly; add more olive oil if needed.

Roast the Cauliflower:

• Roast at a high heat (temperature not specified) for 12-15 minutes.
• Check after 10 minutes to ensure they're getting color.
• They're done when you see crispy, dark caramelization on the bottom.

Garnish and Serve:

• Remove from oven and set aside.
• Garnish with fresh parsley, toasted pine nuts, and lemon zest.
• Serve immediately.