Easy Savory Roasted Cauliflower
Cauliflower is a versatile veggie and can go in everything from soups to a cheesy herbed cauliflower. One of my favorite ways to prepare cauliflower though is roasted in the oven. This herb roasted cauliflower is dairy free, keto, paleo, vegan and just plain delicious. If you’re not skipping dairy, then feel free to add some parmesan!
I love to roast my vegetables with refined coconut oil. It’s heat stable so it holds up well in the oven and it’s dairy free, unlike butter. If you haven’t tried roasting vegetables with coconut oil before, I encourage you to give it a try. My favorite coconut oil to use is Wildly Organic Refined Coconut Oil because it has no taste, meaning if you aren’t to keen on the taste of coconut, this is the perfect coconut oil for you!
You may have heard of (or had some!) of the famous Bulletproof coffee which uses healthy fats like coconut oil for a morning brain boost. In fact, have you tried this Frothy & Creamy Power Coffee (with coconut oil!)? While I love my morning cup of Joe, I wanted to branch out and find more uses for my coconut oil. This cauliflower side dish isn’t just flavorful, but it harnesses the health benefits of coconut oil for a satisfying side dish.
Cauliflower is a versatile wonder veggie due to its ability to go with almost anything. I happily eat this roasted cauliflower straight out of the oven, but it goes well as a side dish too. Add a little Italian chicken, barbecue beef, or other protein and you have a complete meal. I will often use it with rich, flavorful foods as a substitute for rice.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
1 head of cauliflower cut into small florets
1 teaspoon Wildly Organic Onion Granules
1/2 teaspoon Wildly Organic Garlic Granules
1 Tablespoon Wildly Organic Refined Coconut Oil melted
1 scant teaspoon Wildly Organic Himalayan Pink Salt finely ground
1/2 teaspoon Wildly Organic Ground Black Pepper
3 Tablespoon grated parmesan cheese optional
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
In a large mixing bowl combine all of the ingredients and toss to combine.
Spread the mixture out onto a baking sheet or two. If the pieces are too close together and touching then the cauliflower will steam more than it will roast, affecting the texture.
Bake for 35-45 minutes, flipping halfway through, or until the cauliflower is tender and dark golden brown in areas.
Recipe Notes:
The larger the cauliflower pieces are the longer this takes to cook, so I make mine fairly small.
Source: https://wildlyorganic.com/blogs/recipes/easy-savory-roasted-cauliflower-keto-paleo-vegan