Roasted Cauliflower is one of my favorites. This is an easy side dish that will have your family asking for more. It is best right out of the oven when it is warm and crispy. Roasted Cauliflower is low carb and perfect for the Kaufmann Phase One Diet.
How to Select and Store Cauliflower
At the grocery store, choose heads with clean, densely packed white florets that are free of brown spots, wet spots, and with leaves that are crisp and green. Brown spots can be mold formation and should be avoided. If you're in the store and you see flat areas or it looks they cut away some florets, get a broccoli instead.
Remove from packaging and refrigerate unwashed in a plastic bag. It should keep for about 5 days in the crisper drawer of your refrigerator.
What You Need:
How to Roast Cauliflower
- Line a rimmed baking sheet with parchment paper
- Preheat the oven
- Wash and towel dry the cauliflower
- Break or cut into small pieces
- Toss in a big mixing bowl with oil, salt, pepper, and garlic powder
- Scatter cauliflower on a parchment paper lined sheet pan
- Roast until golden brown and crispy
When roasting, make sure there is a space between each piece on the pan so there is air circulating around each floret and they get crispy.
How to Serve Roasted Cauliflower
Enjoy this dish straight up or you can mix in melted butter, drizzle it with olive oil and freshly cracked pepper or some fresh herbs, such as parsley or thyme.
I like to add my leftover roasted cauliflower to my salads the next day.
If You Like Roasted Veggies, Try These Recipes:
- Roasted Cauliflower with Garlic Cloves
- Cauliflower Rice
- Roasted Asparagus
- How to Roast Brussels Sprouts
Roasted Cauliflower
Ingredients
- 1 small to medium cauliflower broken into 2" pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder (optional)
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Trim off the green leaves and stems from the cauliflower. Detach the florets and cut through the base of each one to create smaller florets. Place in a mixing bowl.
- Add oil, salt, pepper, garlic powder, and toss with your hands until all the cauliflower is evenly coated.
- Spread cauliflower in a single layer on a baking sheet. Roast 20 minutes, tossing cauliflower and rotating pan halfway through cooking.
- Remove pan from oven and let cool for about five minutes. Adjust salt and pepper to taste.
Nutrition
Nutrition Information
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.