Yield: 4 servings
Roasted Cauliflower
Tender and caramelized roasted cauliflower is crispy on the outside and juicy on the inside. It's quick and easy to make in just 30 minutes!
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil, or avocado oil
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy to cleanup, set aside.
- Add the cauliflower florets to a large bowl, drizzle olive oil over the florets and toss to coat.
- Spread the cauliflower over the baking sheet, spreading out evenly for even roasting.
- Sprinkle the garlic salt and pepper over the florets making sure to coat each one with seasoning.
- Bake for 25 to 30 minutes, until the florets are fork tender. Serve immediately.
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Notes
Storage: Leftovers will last in the fridge for 5 days, as long as you store it in an airtight container.
Reheat: To reheat, we like to use the air fryer set to 350°F for 3 to 4 minutes, until warmed through. You can also place the cauliflower in a 350°F oven for 7-8 minutes, or cook in a microwave in 30-second increments.
More Flavor Options: Check in the post above under the section titled 'Flavor Variations' to find ingredient swaps to make Buffalo Cauliflower, Parmesan or Garlic Parmesan Cauliflower, Ranch Cauliflower, Spicy Cauliflower, and Lemon Pepper Cauliflower.
Similar Size: When cutting the cauliflower, try to cut the florets into similarly-sized pieces. If the cauliflower is consistently cut, then all the pieces will cook at the same time, and you won’t have any pieces that are undercooked or overcooked.
Don’t Crowd: Try not to crowd the pieces of cauliflower on the baking sheet. Some can be touching, but you want a little bit of space between most of them so that they can crisp up and caramelize. Make sure no cauliflower florets are stacked on top of each other.
Rotate If Necessary: Some ovens don’t heat consistently, and it can result in your roasted cauliflower being cooked unevenly. Check the cauliflower halfway through roasting, and if you notice some pieces cooking faster than others, rotate the baking sheet.
Nutrition
Calories: 116kcal, Carbohydrates: 11g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1226mg, Potassium: 635mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3IU, Vitamin C: 101mg, Calcium: 49mg, Iron: 1mg