Chances are that you’re already familiar with adjusting recipes for high altitudes, but the rule of thumb is to increase your temperature by 5-10% and decrease your cooking time by 20-30%. The good news is that there is no danger if your roasted cauliflower is cooked al dente, and many people like the crispy texture when the florets are dark brown. A few minutes under the broiler can’t hurt at the end, but be sure to keep an eye on your cauliflower to make sure it doesn’t burn.