How Long to Cook Roasted Cauliflower Florets in the sheet pan
Specification: 1 medium head of cauliflower (about 2 lb) cut into 1.5-inch florets, tossed with 3 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan
3-Step Execution Protocol
Preheat oven to 425°F (218°C). Arrange roasted cauliflower florets (1 medium head of cauliflower (about 2 lb) cut into 1.5-inch florets, tossed with 3 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 22–28 mins. Flip at the 15-minute mark for even browning.
Cut faces are deeply browned with charred edges and lacy dark tips on the outer florets; the stem end of the biggest floret gives without resistance to a paring knife; the smallest crumbs that fell off during tossing have turned into crunchy salty chips. Rest for 0 minutes before serving.
No internal temperature target — cauliflower is judged by cut-face caramelization and paring-knife-tender stem, so the field is omitted rather than guessed (HR-2). The 425°F/22–28 minute window reflects standard high-heat convection roasting for medium florets in a single spaced layer; a lower temperature or a crowded pan produces steamed, pale cauliflower before browning has a chance to start.