Roasted cauliflower recipes include the recipe for roasted cauliflower with fresh herbs and Parmesan from MyRecipes and the recipe for roasted cauliflower with tahini sauce from Saveur. Both recipes enjoy good reviews, and they are easy to follow.
To make the roasted cauliflower with fresh herbs and Parmesan, mix 12 cups of cauliflower florets with 1 1/2 tablespoons of olive oil in a roasting pan. Roast the cauliflower at 450 F, stirring occasionally, for about 20 minutes or until the florets are golden brown and tender. Scatter over 1 tablespoon of chopped fresh parsley, 2 teaspoons each of chopped fresh thyme and tarragon, and 3 minced cloves of garlic. Roast the mixture for another 5 minutes, and then transfer it into a large bowl. Incorporate 1/4 cup of grated Parmesan cheese, 2 tablespoons of lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Prepare the roasted cauliflower with tahini sauce by separating 1.5-inch florets from 2 heads of cauliflower, and combine them with 1/4 cup of extra-virgin olive oil and 4 teaspoons of ground cumin. Add salt and black pepper to taste. Arrange the cauliflower on 2 sheet pans, and roast it at 500 F for approximately 25 minutes, rotating the pans midway. Whisk 1/2 cup of tahini with 3 cloves of mashed garlic and the juice of 1 lemon to make a sauce. Serve the roasted cauliflower with the tahini sauce.