“Cauliflower and broccoli look similar at first, and the goal is the same when you’re roasting them—sweet nuttiness from browning and caramelization—but cauliflower and its cousin romanesco are much denser than broccoli, and thus need to be treated differently to get there. Split your trimmed cauliflower or romanesco through the core into six to eight wedges, toss with oil, season, and roast at 500°F (260°C) until it’s browned and tender, flipping once during cooking.” J. Kenji López-Alt

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