ROASTED CAULIFLOWER RECIPE | how to roast cauliflower


Roasted cauliflower is a simple and delicious way to enjoy your cauliflower. Once you learn the basic tips for how to roast cauliflower you may never want to cook your cauliflower any other way.

Much like my popcorn broccoli, roasted cauliflower transforms this neutral veggie into golden, caramelized nuggets that are as addictive as popcorn (or french fries!).

If you’ve ever found yourself struggling to enjoy your veggies, roasting is the cooking technique you’ve been missing out on!

Roasted vegetables will turn anyone into a veggie lover! Roasting your veggies doubles down on the flavors and will literally have you craving more veggies. I can’t wait for you to try this oven-roasted cauliflower and all of the flavor variations!
Chapters
0:00 Intro
0:21 Pre-Heat Oven
0:28 Prep Baking Sheet
0:42 Baking Sheet Info
1:20 Cauliflower Prep
2:05 Season Cauliflower
2:44 Roast Cauliflower
3:17 Add Seasoning

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INGREDIENTS & PRODUCTS USED + MENTIONED:
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8×8 Baking Dish: https://amzn.to/2HP4gSs
Pairing Knife: https://amzn.to/3l5h4TL

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MORE ROASTED VEGETABLE RECIPES:
Roasted Broccoli: https://youtu.be/uvwElUTz7qE
Roasted Cabbage: https://youtu.be/JInxRHdwi-U
Roasted Buffalo Cauliflower Bites: https://youtu.be/KziyvmXn7Pk
Roasted Brussel Sprouts: https://youtu.be/ceCYqa8u_rU
Roasted Beets: https://youtu.be/m0Z9KyZDjr8


ROASTED CAULIFLOWER
1 tablespoon olive oil
1 head cauliflower
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

INSTRUCTIONS
Heat oven to 400ºF and coat a rimmed baking sheet with cooking spray.

Trim off the base of the cauliflower and pull off any remaining leaves. Then use a pairing knife to cut out the core of the cauliflower.

Trim off each floret, working from the stem. Cut each floret into 2-3 pieces depending on their size. The goal is to have the florets as uniform in size as possible (this will help them to cook evenly).

Place the cauliflower florets on the rimmed baking sheet, drizzle with olive oil and season with salt, pepper, and garlic powder.

Bake for 20-25 minutes or until the cauliflower is crispy on the bottom, golden on the top and nice and tender.

Serve and enjoy!

NOTES
I like to bake the cauliflower right on the pan so it gets extra crispy. If you prefer, you can use parchment paper to help protect your pans and for easy cleanup!

NUTRITION
Calories: 68kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

FLAVOR VARIATIONS
Lemon + Parsley.
Once the cauliflower is done cooking, add a big squish of lemon and fresh chopped parsley over the pan. This combo is so bright and fresh. Perfect served alongside with my cast iron salmon

Parmesan Cheese.
Once the cauliflower has finished cooking, sprinkle a couple of tablespoons of parmesan cheese over the top and then pop it back into the oven for two minutes. You will end up with the most delicious cheesy cauliflower bites which would go perfectly with these boneless baked chicken thighs.

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