Gather your ingredients. Wash your veggies under cool water. Set your oven for 425 degrees.
Cut the stem off the base of the cauliflower. Then slice your cauliflower as shown.
Break off the flower heads and slice again as desired. The key is to maximize the flat surfaces of the flower as they will caramelize the best. Place onto a baking sheet.
I broke mine into 3 equal amounts on the baking sheet. This allows me to cook 3 different flavor profiles at once! Drizzle the olive oil onto the cauliflower.
On the far left, I sprinkled on salt and pepper. In the middle I sprinkled on minced garlic and chopped shallots. On the far right, I put on a heavy dose of Ancho chili powder
Place in the over for 20 minutes.
After 20 minutes, remove and flip the flowers. This is the time to add any cheese or herbs. On the far left I added shredded farmers cheese, basil, and parsley. In the middle I added shredded parmesan, basil, and parsley. On the far right I added nothing. 😉
Cook for another 20 minutes or until the cauliflower is nicely browned.
Plate, serve, and enjoy!