How to Roast Cauliflower
An easy, step-by-step tutorial for how to prepare, roast, and serve cauliflower!
Servings 4 (Cups)
- 1 head cauliflower
- 2 Tbsp olive, avocado, or melted coconut oil (if avoiding oil, sub water)
- 1/2 tsp sea salt (more or less to taste)
- 1 Tbsp curry powder (optional)
FOR SERVING (optional)
- Dried fruit (such as cranberries, raisins, or chopped dates)
- Heat oven to 400 degrees F (204 C). Rinse and dry cauliflower. Use a knife to carefully remove the stem and core, and peel away any remaining green leaves. (You can also reserve these leaves and roast them as well, if you wish.)
- Cut cauliflower into large florets, and then chop into smaller bite-sized florets. Transfer to a mixing bowl and add oil, salt, and any other seasonings such as curry powder (optional). Toss to combine, and massage to get any seasonings into the grooves.
- Transfer to a baking sheet (parchment-lined or bare) and spread into an even layer. Bake for 25-40 minutes, tossing at the halfway point to ensure even baking, or until golden brown on the outside and tender on the inside. I prefer pretty browned cauliflower, so I like to cook it longer.
- Remove from oven and enjoy! Serve plain, or garnish with lemon, tahini, dried fruit, and cilantro (all optional). Store cooled leftovers in the refrigerator up to 4-5 days. Reheat on the stovetop in a skillet over medium heat, or in a 350 degree F (176 C) oven until hot.
*Nutrition information is a rough estimate for 1 cup of cauliflower calculated with oil and seasonings, but without additional toppings.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 102 Carbohydrates: 8 g Protein: 2 g Fat: 7 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 334 mg Potassium: 454 mg Fiber: 3 g Sugar: 2 g Vitamin A: 15 IU Vitamin C: 69.3 mg Calcium: 39 mg Iron: 1.1 mg