If the roasted vegetables you make at home tend to emerge from the oven flabby and pale, you might be cooking them at the wrong temperature and in the wrong position. The best way to achieve browning is to roast vegetables toward the bottom of a blazing hot oven (at least 425°). The intense heat radiates upward from the oven floor and causes the part of the vegetable in contact with the sheet tray to crisp and caramelize, so they don’t just slowly steam and turn to mush.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$61 $57 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$28 At Amazon
Box Grater
$19 At Amazon
Small Bowl
$18 At Amazon
Spatula
$13 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Arrange a rack in lowest position of oven; preheat to 450°. Place 1 head of cauliflower on a cutting board and snap off green outer leaves. Use knife to shave off end of stem to create a flat surface on which the cauliflower can stand upright.
Step 2
Starting from one end, cut entire head of cauliflower into ½" slices, letting the pieces fall where they may. The pieces connected to the root will remain intact in planks.
Step 3
Transfer cauliflower to a rimmed baking sheet and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss with your hands to make sure pieces are evenly coated, then arrange so they’re resting on a flat cut surface.
Step 4
Roast cauliflower on bottom rack until pieces are browned around the edges and undersides are deeply browned all over, 25–30 minutes.
→ You can serve roasted vegetables cold too, you know
Step 5
While cauliflower is roasting, grate 1 oz. Parmesan on the large holes of a box grater. Set aside about half for garnishing.
Step 6
Coarsely chop 1 Tbsp. capers, then toss all capers in a small bowl with remaining 2 Tbsp. oil. Cut 1 lemon in half and squeeze in juice.
→ What even are capers, anyway?
Step 7
When cauliflower is ready on the first side, remove baking sheet from oven and place on a work surface. Using a spatula, turn pieces over so browned sides are facing up. Sprinkle Parm NOT set aside for garnish over cauliflower.
Step 8
Return sheet to oven and continue to roast until second side of cauliflower is browned and Parm is toasty smelling and browned, 10–12 minutes.
Step 9
Let cool a few minutes, then transfer cauliflower to a plate with spatula and drizzle lemon-caper dressing over.
Step 10
Season with a bit more salt and pepper, then top with reserved Parm.
