How to make roasted cauliflower that's tender, golden-brown and perfectly seasoned every time! It's super easy, flavorful and works as a side dish with just about any main entree.
- 1 large head of cauliflower about 6-8 cups, cut into 1-inch florets
- 3 Tablespoons olive or avocado oil
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon ground pepper plus more to taste
- ½ teaspoon garlic powder
- Fresh parsley chopped finely, for garnish
Preheat oven to 400°F.
Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
Add cauliflower to a bowl and toss with oil, salt, pepper and garlic powder.
Put the cauliflower on a rimmed baking sheet and roast for 25-30 minutes, tossing halfway. Broil for 2-3 minutes at the end if you want to brown/crisp the cauliflower. Be sure to watch the cauliflower closely near the end so it doesn't overcook or burn.
Serve immediately and top with fresh parsley.
Serving: 1/4 recipe | Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g