I never really ate cauliflower as a kid, or even in my 20s. It just seemed so bland and not overly appealing… Yes, I was that kid who avoided cauliflower on a veggie platter. A couple years ago however I decided to give cauliflower another go, and boy was I glad that I did. I roasted it and discovered that not only was it delicious, it was also extremely versatile.
I now roast cauliflower at home at least once a week. I add it to soups, enjoy it on its own or as a side dish, make rice out of it, and even just break it up into small pieces for dipping. I’d almost go as far as saying that it’s a better snack than popcorn… almost. 😉
I usually dress it up the same, but really you can season it however you’d like. It’s the beauty of cooking a “bland” vegetable.
Hope you enjoy it!
1 large head of cauliflower, removed from stem and pulled apart into smaller pieces **The smaller or more even the pieces the quicker it will cook 😉
1/4 cup coconut or avocado oil
1 tablespoon of garlic powder
1 teaspoon of ground turmeric **Turmeric is an excellent anti-inflammatory and should be part of your regular diet.
1/4 cup nutritional yeast
Sea salt and pepper to taste
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper, place the coconut oil on the roasting pan and place in oven till the oil melts, remove from oven and add cauliflower and sprinkle evenly with all the seasonings and move around to coat each piece.
- Place in the oven and roast for 30 minutes. Stir and place back in the oven for another ten minutes. They may need to go in longer. You’ll know they’re done if they’re browned nicely.
- Serve and enjoy!