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There are so many ways to cook cauliflower. Oven roasting gives the cauliflower a crunchy roasted flavor. Try it, I think you’ll like it as much as we do. I hardly ever steam cauliflower anymore.

Did you know that cauliflower is high in vitamin C and vitamin K? It comes from the same family as broccoli, kale, cabbage and collards.

Cauliflower provides special nutrient support for three body systems. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. You can read more detailed information and the 13 health benefits according to science.

When choosing cauliflower look for a compact head with a creamy white unblemished color. Size does not affect the flavor or quality.

Roasted Cauliflower

1 head of cauliflower

2-3 Tbsp extra virgin olive oil

garlic powder

fresh grated Parmesan cheese

Preheat oven to 400 F

Wash and trim the leaves from the cauliflower head. Instead of composting the waste I put it in a freezer bag to make vegetable stock later.

Separate into bite-size pieces.

Place the cauliflower in a large bowl and with drizzle olive oil, mix until coated.

Sprinkle with garlic powder (or any seasoning you choose).

Mix until coated. Lay in a single layer on a baking sheet.

Cook for 25 – 30 minutes depending on the size, they will brown up on the edges

Take out of the oven, sprinkle with parmesan cheese and place under broiler until melted.

You can either eat it as a snack or a side dish with dinner. Enjoy 🙂

You may also enjoy:

Mustard Parmesan Oven Roasted Head of Cauiflower