Roasted Cauliflower
Tender inside and golden-brown outside, roasted cauliflower might just be the best roasted veggie there is. Customize it endless ways so it first perfectly within your menu (and palate!)
Ingredients
- 1 approx. 2-pound head cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
Optional additions
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- squeeze of lemon juice to finish
- grated Parmesan to finish
Instructions
- Preheat oven to 425°F. Place the cauliflower on a large baking sheet and drizzle with olive oil. Toss until well-coated. Sprinkle on salt and pepper and toss again.
- Cut and/or break the cauliflower into bite-size pieces. Place in a large bowl and drizzle with the olive oil, salt, and pepper (plus garlic powder and paprika if using). Mix until well-distributed.
- Spread in a single layer in a large baking sheet.
- Bake, stirring once or twice, until fork-tender and golden brown, 30-35 minutes.
- Finish with more salt and pepper if desired. Add lemon and Parmesan if desired.
Nutrition Facts
Serving: 1cup, Calories: 98kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 625mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 69mg, Calcium: 33mg, Iron: 1mg