Ina Garten Roasted Cauliflower Snowflakes
In this recipe, cauliflower is sliced vertically into thin slices, rather than broken into florets. As it roasts, the thinner edges turn crisp and golden brown, while the thicker centers stay soft. The result resembles lacy snowflakes—light, crisp, and full of roasted flavor with just olive oil, salt, and pepper.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
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1 large head of cauliflower
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3 tablespoons olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Optional: lemon zest, grated Parmesan, or chopped parsley for garnish
Instructions
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Remove the outer leaves and trim the stem, but keep the core intact. Slice the cauliflower vertically into ½-inch thick slices—some may fall apart into smaller pieces, which is fine.
Place the cauliflower “snowflakes” on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to coat evenly, being gentle to preserve the shapes.
Roast in the oven for 25–30 minutes, flipping halfway through. The edges should turn deep golden brown and crisp.
Transfer to a serving platter and top with optional lemon zest, grated Parmesan, or chopped herbs. Serve hot.