Follow these simple steps to roast your cauliflower to golden perfection. It’s easier than you think!

1. Preheat your oven to 400°F (200°C). Preheating the oven is crucial for even roasting and achieving that desirable crispy exterior on the cauliflower. Make sure your oven is properly heated before placing the cauliflower inside.
2. Prepare the cauliflower: Wash the cauliflower head thoroughly under cold water. Remove the outer green leaves and trim the thick stem at the base. Cut the cauliflower into florets. You can make them bite-sized or slightly larger, depending on your preference. Uniformly sized florets will roast more evenly.
3. Prepare the garlic: Peel the garlic cloves. You can mince the garlic for a stronger garlic flavor that disperses throughout the cauliflower, or you can leave the cloves whole or roughly chopped for a milder, roasted garlic taste. Roasted whole garlic cloves become sweet and creamy. If you mince, be careful not to burn it during roasting, as minced garlic cooks faster.
4. Combine ingredients in a bowl: In a large bowl, combine the cauliflower florets, minced or chopped garlic, olive oil, dried herbs, salt, and black pepper (and red pepper flakes if using).
5. Toss to coat: Toss everything together well using your hands or tongs until the cauliflower florets are evenly coated with the olive oil, herbs, and spices. Ensure every floret is nicely coated for maximum flavor and even roasting.
6. Arrange on a baking sheet: Spread the seasoned cauliflower florets in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can steam the cauliflower instead of roasting it, leading to a less crispy result. If necessary, use two baking sheets to ensure single layer arrangement.
7. Roast in the preheated oven: Place the baking sheet in the preheated oven and roast for 25-35 minutes, or until the cauliflower is tender and golden brown, with slightly crispy edges. The roasting time may vary depending on the size of the florets and your oven. Check for tenderness by piercing a floret with a fork – it should be easily pierced but not mushy.
8. Flip halfway through: About halfway through the roasting time (around 15-20 minutes), flip the cauliflower florets using tongs or a spatula. This ensures even browning and cooking on all sides.
9. Check for doneness: The cauliflower is done when it’s tender when pierced with a fork and has developed a nice golden brown color with some caramelized edges. If you like it more crispy, you can roast it for a few minutes longer, keeping a close eye to prevent burning.
10. Optional: Broil for extra crispiness (optional): For extra crispy edges, you can broil the cauliflower for the last 1-2 minutes of cooking. Keep a very close eye on it while broiling to prevent burning, as broiling can quickly char the food.
11. Serve hot: Remove the roasted cauliflower from the oven and serve immediately while it’s hot and at its best.
12. Optional: Garnish and serve: Squeeze fresh lemon juice over the roasted cauliflower and garnish with fresh parsley or chives, if desired. This adds a fresh, bright finish to the dish. Serve as a side dish or as a vegetarian main course.