Roasted cauliflower is not only one of my favorite ways to eat vegetables, but also one of my hands down favorite foods. Something magic happens when you mix cauliflower with a little oil and salt and add it to a hot oven; an otherwise bland, boring, flavorless vegetable transforms to being crispy, caramelized, and full of flavor.
It takes a little bit of time in the oven, but is otherwise easy for even the most novice of cooks to master. I love enjoying this straight out of the oven; sometimes I will add a large handful of baby spinach or arugula onto the hot pan (as it is removed from the oven), and stir it with the cauliflower until it wilts. Add a little fresh lemon juice, and you have a super simple, satisfying wilted wintertime salad.
And if you aren’t already convinced to add this cruciferous veggie to your grocery cart and give this recipe a whirl: cauliflower is fiber-rich, chock-full of vitamin C, and is anti-inflammatory to boot.
This is a great way to up your greens intake, and perfect for those that shy
1 head of cauliflower, cut into small florets
1-2 tablespoons olive oil
¼ teaspoon sea salt
Preheat oven to 400. Line a large baking sheet with parchment paper.
In a large bowl, toss together cauliflower, oil, and salt. Spread onto baking sheet in an even layer.
Roast for 40-50 minutes, or until cauliflower is carmelized and fully cooked.
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