Roasted Cauliflower
Make perfect Roasted Cauliflower every time with this simple and delicious recipe! It's so easy to make cauliflower that's crispy, flavorful and healthy, using these tips and tricks. Serve this whole30, gluten free, and vegan side dish with a variety of different meals!
Ingredients
- 4 cups cauliflower florets, cut from a 2 pound head of cauliflower
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 450°F (use the convection setting, if available).
- Dice the cauliflower into small equal-size pieces. Toss with the olive oil, then salt, pepper, paprika, garlic powder and onion powder.
- Arrange the seasoned cauliflower in an even layer on a baking sheet. Place in the oven and roast for 25-30 minutes.
Notes
- You can make this recipe with frozen cauliflower florets, but make sure there’s no freezer burn on the cauliflower or it will melt off as the cauliflower roasts and the moisture will prevent the cauliflower from crisping up on the outside.
- Store leftover roasted cauliflower in an airtight container in the fridge for up to 7 days.
- To reheat the cauliflower in an air fryer, arrange the leftover cauliflower florets in a single layer in an air fryer basket. Cook at 400°F for 2-3 minutes.
- To reheat the cauliflower in the oven, preheat the oven to 450°F (on convection if available). Arrange the leftover cauliflower florets in an even layer on a sheet pan and place them in the oven for 4-5 minutes.
Nutrition Facts
Calories 92kcal (5%)Carbohydrates 6g (2%)Protein 2g (4%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 612mg (26%)Potassium 324mg (9%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 249mg (5%)Vitamin C 48mg (58%)Calcium 27mg (3%)Iron 1mg (6%)
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