Roasted Cauliflower
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- To store: Store any leftovers in the fridge in an airtight container for 4-5 days. They’ll likely lose their crispiness, but that doesn’t mean they won't still be delicious! You can easily reheat them in the toaster oven, convection oven or air fryer to crisp them back up!
Nutrition
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