However, in this recipe cauliflower is the star of the show. Roasting vegetables brings out their sweet and rich flavor, and cauliflower is no exception! I don’t know why I haven’t try roasting cauliflower sooner, but for some reason I always stuck with my go-to green vegetables, like broccoli and Brussels sprouts. It wasn’t until the last couple of months that I started roasting cauliflower, and now I crave it at least once a week. Roasted cauliflower is the perfect side dish for practically any meal, but one of my favorite things to serve it with is fried eggs– it’s like a having breakfast “potatoes” on the side, without all of the starch content. (Making it a properly combined meal, too!) This roasting method is highly adaptable, so feel free to use any oil and seasonings you like. I’ve been using a garlic-infused olive oil for extra flavor lately, but using coconut oil also makes this roasted vegetable practically melt in your mouth! Topped with a generous sprinkle of sea salt, it’s the perfect way to get anyone to enjoy more vegetables– including my toddler!
— Easy Roasted Cauliflower Serves 2-4 Ingredients: 1 large head cauliflower, chopped into small florets 2 tablespoons extra-virgin olive or (melted) coconut oil Sea salt & black pepper, to taste Directions: Preheat your oven to 350F and arrange the cauliflower florets into a single layer on a large rimmed baking sheet. (You may need to use two pans to fit them into a single layer, depending on the size of your cauliflower and baking sheets.) Drizzle the cauliflower with the oil and use your hands to toss the cauliflower directly in the pan, making sure to rub and coat the vegetables evenly in oil. Sprinkle generously with sea salt and pepper, as desired. Place the pan(s) in the center of the preheated oven and roast for 35 to 45 minutes, until the cauliflower is golden and tender enough that it is easily pierced with a fork. (The smaller you chop the florets, the faster they cook– so, the smaller the better!) Serve immediately and enjoy! Note: This method works well with any other vegetable, so feel free to get creative! I know many recipes call for roasting vegetables at 400F or higher, but that temperature is too high for the smoke point of these extra-virgin oils, so I recommend sticking to 350F or lower and roasting them for a longer period of time to retain all of the health benefits. You never want to consume blackened vegetables, as they can contain a naturally-occurring carcinogen (acrylamide) that can increase your cancer risk. Enjoy! — Reader Feedback: What’s your favorite vegetable to roast?
