Cauliflower. I know what you’re thinking. Water-logged, bland, mushy. No, thanks. But you’d be remiss if you didn’t reconsider this powerhouse of a vegetable. Long relegated to the crudités tray, cauliflower could very well make a comeback with this one. Roasting the cauliflower caramelizes the edges, reduces the sulfurous taste, and improves the texture. I’ve found roasting cauliflower also reduces the stomach upset often associated with eating it raw. Instead of raw cauliflower and ranch, why not roasted cauliflower and browned butter, tahini, hummus, or white bean dip? Then again, this cauliflower is so good it doesn’t even need a dip and it functions beautifully as a side dish or on top of a salad. I really do have a hard time eating cauliflower any other way now that I’ve tried this style.
- 1 head cauliflower, washed, dried, and cut into florets
- 1 TBSP Extra Light Tasting Olive Oil (or melted coconut, or clarified butter)
- 1 clove mashed and minced garlic (if you love garlic, up it to two)
- sea salt and cracked pepper to taste
Preheat oven to 425 degrees. Place florets on a parchment-lined, rimmed baking sheet. Drizzle with olive oil and season with garlic, salt, and pepper. Toss gently to cover.
Place baking sheet on the middle rack and roast for 20 minutes. Turn cauliflower with tongs or spatula and roast 20 minutes longer or until cauliflower becomes golden brown on edges and becomes slightly more translucent but stalks remain slightly firm. Let cool slightly before serving or cook ahead of time and gently reheat. Leftovers (if you ever have any!) can be turned into a fantastic roasted cauliflower soup.