5-minute roasted cauliflower
Prep time
Cook time
Total time
  • 1 head of cauliflower or less depending on your group, cut into small even-sized florets - I just pull off the florets I will need to serve my crew, and save the rest for another night.
  • extra-virgin olive oil - how much olive oil you use is your preference, I just pour enough to coat each cauliflower floret.
  • fine sea salt - how much salt you use is to taste as well.
  1. Cut the cauliflower florets up into even sized pieces. I tend to cut them up on the smaller size when roasting them in the skillet, so they all cook evenly and fast.
  2. Toss the cauliflower with a bit of olive oil (enough to coat each piece of cauliflower) and a few pinches of sea salt. I'm not going to tell you how much olive oil or sea salt to use, as it really depends on how much cauliflower you're making and how salty you like your veggies. You want to use enough oil to coat the cauliflower florets.
  3. Place an oven rack a few inches below your broiler, and turn on your broiler.
  4. Set a cast-iron skillet over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.
  5. Set the cauliflower florets down on the hot skillet. Don’t crowd the florets, as you want them all to be in contact with the bottom of the pan so they can get all carmalized and browned.
  6. Set the skillet under the broiler, and roast the cauliflower until the florets are evenly browned and tender when pierced with a fork, about 4-5 minutes.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2014/10/5-minute-roasted-cauliflower/