This recipe can be used as is or boosted with any of the optional add-ins such as herbs, spices, and sauces: perfect for many different kinds of roasted cauliflower recipes!
For the Cauliflower
1 large head of cauliflower, 2 to 3 pounds
3 tablespoons olive oil
1 teaspoon sea salt
3 cloves garlic, minced
2 to 3 medium shallots, sliced
½ cup sauces, such as harissa, mole, or romesco
2 to 3 tablespoons of herbs, such as thyme or rosemary
2 to 3 tablespoons of spices, such as cumin, coriander, or curry powder
- Heat your oven to 425˚F. Remove a small part of the stem base from the cauliflower. Remove the leaves and carefully cut the cauliflower into bite-sized florets (you can also roast the stems and cauliflower leaves!) Transfer to a sheet tray and toss with the olive oil, sea salt, and any optional items you might like to add.
- Place the cauliflower in the heated oven and roast. Stir once after the cauliflower has been in the oven for about 20 minutes. Continue to cook the cauliflower for another 10 minutes or so, until the cauliflower is tender and caramelized. Eat, use in salads, or use in recipes as desired.
Tips + Tricks: 1, 2lb head of cauliflower is roughly 8 cups of cauliflower florets. Roasted cauliflower makes a great component. Roast the entire head and save part for a future meal!
- Serving Size: 1/4 of the recipe
- Calories: 148
- Sugar: 4.3
- Sodium: 650
- Fat: 11.2
- Saturated Fat: 1.8
- Carbohydrates: 11.5
- Fiber: 4.6
- Protein: 4.4
- Cholesterol: 0
Keywords: roasted cauliflower, roasted cauliflower recipes