About the Recipe
If you aren’t eating roasted cauliflower regularly, you are missing out!! So delicious, simple, and versatile. We use this as a side dish, and also as our rice substitute in our gumbo!
1 Head Cauliflower, cut into medium-sized florets
1 Tbsp Extra Virgin Olive Oil or Avocado Oil
Salt and Pepper, to taste
Preheat oven to 375 Degrees.
Prepare cauliflower by cutting the florets from the stalk. You want them to be as uniform in size as possible for even cooking. For any pieces that are too large, cut them in half.
Line a baking sheet with parchment paper and add the cut cauliflower. Drizzle with olive oil and toss, using your hands to allow the oil to better evenly coat the florets. Sprinkle with salt and pepper.
Roast at 375 Degrees for 15-20 minutes, or until the cauliflower reaches your desired level of "doneness". I like mine roasted a little brown on the outside and not super crunchy.