Bring out the sweetness of a cauliflower by roasting it in the oven. This simple recipe is a little salt, pepper and olive oil. In 30 minutes you have delicious cauliflower florets with just a nice hint of crunch but also softness baked in. This is a great healthy afternoon snack or the perfect side dish to any meal!
I have always said that minus the first seven months of my life (WHICH MY PARENTS CONSTANTLY REMIND ABOUT), I was an incredibly easy child. I remember talking back to my parents, I don’t know, TWICE. Seriously. My almost-five-year-old has been sass-talking every day of his little life since he turned three. I was what one would call a compliant child. I do not have many memories of being blatantly disobedient. And plus, as I ponder the great differences between my son and my younger self, I was a good eater from the beginning. I have always eaten my vegetables, and not because I wanted to please my parents. I adore vegetables.
One of my favorite veggies has always been cauliflower. I like it steamed, but my favorite preparation has always been crunchy and fresh. I have never, until now, roasted cauliflower, and I cannot believe what I have been missing! I loved the white, tree-like veggie before, but now I LOVE it.
How long does cauliflower last?
Cauliflower can last around 2 weeks in your fridge in an airtight container if it’s fresh. Brown spots start to appear at the top of the florets when it’s starting to turn. Just cut them off if you catch them and eat your cauliflower soon! Roasted cauliflower should be eaten within 3-5 days.
Is cauliflower a starchy carb vegetable like corn and peas?
No. While it’s low in carbs, it has a lot of great benefits to incorporating it into your diet. It’s high in fiber and provides your body with anti-oxidants. You can enjoy snacking on cauliflower!
What other ways can you prepare cauliflower?
It’s a great vegetable to use with a cheese grater and turn into rice sized bites and cook it up. You can also make mashed cauliflower, similiar to mashed potatoes.
Preheat your oven to 400 degrees F. On a large rimmed baking sheet, place one 2 1/2-pound cauliflower cut into 2-inch florets. Drizzle the cauliflower florets with 1/3 cup extra-virgin olive oil. Season with salt and freshly ground pepper and toss well.
Roast for 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates and garnish with lemon wedges.
Serve hot or at room temperature. Both are delicious, but the hot version won by a hair.
Back to my sass-talking, non-veggie-eating youngster who I love to pieces!