Cauliflower is a nutritional powerhouse high in fiber, choline which is vital for brain, liver, and muscle functions. It has vitamins K and B6. A 100-gram serving delivers 1 gram of fiber and protein and 39 mg of choline, almost 10 percent of the recommended daily intake.
Roasted cauliflower is delicious. It’s also a versatile roasted veggie, easy to customize with your favorite seasonings or add to your favorite salads, soups, and appetizers. And of course, it’s also a nutrient-rich cruciferous veggie, full of lots of fiber, antioxidants, vitamins, and minerals.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 Medium Head of Cauliflower Chopped
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1/4 Teaspoon Sea Salt
- Fresh Ground Black Pepper to taste
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Cayenne
Optional Garnishes
- 1 Teaspoon Cilantro Freshly chopped
- Lime Zest
- 1 Teaspoon Parsley Flat Leaf Freshly chopped
Ingredients
Optional Garnishes
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Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the cauliflower by cutting out the core, slicing it into quarters, retrieving the florets, and then making the florets into bite-size pieces.
- Add cauliflower to a medium-sized mixing bowl, drizzle with 2 tablespoons olive oil and add the spices. Toss until the ingredients are evenly distributed, and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
- Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway about 25 to 35 minutes. Oven times may vary.
- Remove from the oven. Sprinkle the cauliflower with optional garnishes, cilantro and lime zest, or parsley if desired.
- Serve warm or cold.
Recipe Notes
NOTE: If you don’t like spicy food, simply prepare with salt and pepper.