by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Roasted Cauliflower

Roasted cauliflower may not be one of those foods you have a craving for but it just might be once you try roasting it. I roast vegetables of all kinds but for some reason I did not figure to roast cauliflower for a long time. At this point countless heads of cauliflower have been consumed by my kids over the years thanks to this simple method. The recipe is very simple: the first hurdle is cutting up the head of cauliflower into pieces that cook well and the second is getting a nice brown crust on the florets. This works great as snack or side with dinner. Cauliflower, as well as broccoli, Brussels sprouts, kale, collard greens, cabbage, are in the brassica family, which is probably one of the healthiest family of foods we can eat. They are loaded with vitamins, minerals, cancer fighting substances and so much more. To tell the truth I am too lazy today (you can tell by the simplicity of this recipe I am posting) to go over it all again, so just go eat your Brassicas.

Roasted Cauliflower
1 head of cauliflower
avocado oil
salt         
Position oven rack to middle – low position and pre-heat oven to 415 degrees. 
Begin prepping cauliflower head by turning it upside down and cutting off the remaining underneath leaves, then remove stem by cutting in a circular pattern. Continue working around the head a second time removing all of the florets. Chop the florets in half and larger ones into quarters to give them a flat side, which really assists roasting due to the exposed surface area.
Add the cauliflower pieces to a baking sheet, drizzle with oil and sprinkle with salt, tossing to coat evenly.
Bake for 15-20 minutes. Check and rotate florets once during cooking (about 8-10 minutes in). You want lots of nice brown color but also the cauliflower to cook through without burning.
Remove and let cool before eating.
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