Roasted cauliflower is one of my latest food obsessions. It is so delicious, simple, and yet super healthy. Cauliflower is is a great source of Vitamin A, folate, magnesium, and potassium. It also has a ton of phytochemicals. If you don’t know what phytochemicals are, they are an important part of health and wellbeing. Not only do they improve the health of our GI bacteria (also known as gut flora), they also promote healthy immunity.
1 head cauliflower cut into bite-size florets. A 2 pound cauliflower will give around 8ish cups. (you can even use frozen cauliflower*)
1/4 cup extra-virgin olive oil or my favorite grape seed oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2teaspoon black pepper
2 teaspoons kosher salt
Want to spice it up a bit more…
4 cloves garlic, roughly chopped (instead of the garlic powder)
1/4 teaspoon crushed red pepper
3 teaspoons roughly chopped fresh thyme leaves
Preheat the oven to 450 degrees F.
Mix together the oil, garlic powder, onion powder, paprika, and pepper. Toss the cauliflower with the oil mixture in a large mixing bowl (sometimes I even put it all into a gallon sized zip top freezer bag and shake it up.) Spread out evenly on a foil lined baking sheet; sprinkle with salt. Roast until golden and tender, about 20 minutes. Flip halfway through for an all over even roast. Put into your serving dish and enjoy!
I like mine extra crispy so I usually do closer to 23-28, flipping every 10 minutes.
*Just thaw frozen cauliflower out a bit first by briefly running it under cool to warmish water, letting it sit and drain. Repeat as many times as necessary. Frozen veggies often cook a bit faster, so keep a closer eye on them, set the timer for 15 min, adding 5 min as necessary.