The key to achieving a crispy, caramelized result is to avoid moving the cauliflower too much while it roasts. Let it sit undisturbed on the hot baking sheet for the first 20 minutes to develop a seared, crispy crust. The moisture must evaporate for browning to occur.
Storage Tips
Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 400°F (200°C) for about 10 minutes to restore crispiness. Reheating in a microwave will result in a soft texture.
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