I'm giving roasted cauliflower the recognition it deserves! This recipe is as versatile as it is delicious because once it is roasted to perfection, the cauliflower can be drizzled with a variety of tasty sauces! Tahini-lemon, chimichurri, clean ranch, balsamic, basil vinaigrette-- whatever you please!
Not in a million years did I suspect my love for cauliflower would blossom into a full fledged relationship. I adore this veggie for all its uses. I steam then freeze it for smoothies, blend it into a hummus alternative dip (recipe coming soon!), pop into tortillas for tacos, dress it with tahini-lemon sauce for salads, add it as the base to soups, and I could honestly just keep going on and on!
The recipe is so simple I hesitate to even call ilt such. But in the instance you're out there searching for the easiest and perfect way to use up the head of cauliflower calling out your name in the fridge. Here you go!
Simply Roasted Cauliflower
- 1 medium-large head cauliflower
- 1 TBSP extra virgin coconut oil, melted or extra virgin olive oil
- 1/4 tsp fine sea salt (or more to taste)
- Ground black pepper
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- Clean cauliflower thoroughly, I can't tell you how many times I've found tiny bugs inside the florets of cauli. I like to lob off big sections from the stem and rinse under water. Dry in a paper towel or clean dish towel to remove any excess water.
- Cut the large sections into small florets.
- Toss the florets with the coconut oil. Sprinkle over salt and pepper.
- Spread the cauliflower florets into an even layer giving each one space. We don't want to steam the veggie!
- Slide the baking sheet into the oven and roast for 25-30 minutes.
- They should begin to to turn perfectly golden and a few of the edges will have gone crispy See photos for reference.
Enjoy while hot!