Simply Roasted Cauliflower

Roasted cauliflower is one of my latest food obsessions.  It is so delicious, simple, versatile and super healthy.  Cauliflower is a cruciferous vegetable (along with broccoli, cabbage, and kale…just to name a few) and is a great source of many vitamins and minerals (Vit A, folate, Mg, potassium) and has an abundance of phytochemicals.  These phytochemicals are integral to optimal health and well-being.  They promote immunity, decrease oxidative stress, and improve the health of our GI bacteria (and you know I love these little guys!).  Detox and detoxifying our bodies is a hot topic right now, and many of the compounds found in Cruciferous veggies are very important in aiding our liver’s, kidney’s and intestine’s ability to rid our bodies of toxins (organic and inorganic) that come from our diets and our environments. Bottom line, they are good for you and you should eat them 😉

I have always liked cauliflower, but roasting it brings out an amazingly yummy flavor that I just LOVE.  This recipe is really simple (only 5 ingredients) and can altered to coordinate with any cuisine.

I start with a bag of frozen Cauliflower florets.  I love frozen veggies because they are easy, affordable and often retain their nutritional value better than some fresh veggies because of how much time lapses between harvest and getting those fresh veggies onto the store shelves.

I line a cookie sheet with silicone baking mat (I love these, they work like parchment paper, but are reusable=less waste).  If you don’t have one, you can use parchment paper or just oil a cookie sheet.  Put the still frozen cauliflower on mat and add a pinch of coarse Sea Salt and a liberal amount of fresh ground black pepper.

Add 1-2TBSP EVOO or your fav oil. Unrefined Coconut oil is yummy too.

Then I add about 2Tbsp – 1/3cup diced onion.  These get fantastically caramelized in the oven, but this is optional if you don’t like onions.   Toss everything really well to make sure it gets well coated with oil and seasoning.  Put in a pre-heated 400degree oven and bake for 20-30minutes.

Halfway through baking, gently toss and turn your cauliflower to ensure it isn’t sticking/burning and that all sides can be browned as much as possible.

When you cauliflower is golden brown like this (about 20-30mintues), its ready!  This is such an easy and forgiving side dish that I normally just throw it in the oven when I am cooking my main dish and take it out at the same time.  It always turns out really well!

And here it is! Good stuff!

I can’t wait to hear how you like it 🙂

Variations I have tried: (just a few of the bazillion possible options)

– Add Parmesan cheese and garlic for an Italian twist

– Add cumin, lime,  and coriander  for a Mexican Fiesta

– Add some Soy sauce (just a splash), lime, and cilantro for a Thai flare