Roasted Cauliflower Recipe
This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics!
Servings: 4 servings
Calories: 149kcal
Ingredients
- 2 pounds cauliflower florets 1 medium size head
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper.
- Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Then cut through the quarter one more time lengthwise and separate with hands into small steaks.
- Place cauliflower in the center of previously prepared baking sheet, drizzle it with olive oil and butter, and toss to coat.
- Sprinkle evenly with garlic powder, onion powder, smoked paprika, salt and pepper. Stir well to coat evenly.
- Spread cauliflower in a single layer so florets are not touching each other. Bake for 25 minutes or until soft to the touch with a fork.
- Serve hot with your favorite protein and grain.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Cauliflower will become softer in but still delicious.
- I don't recommend to freeze baked cauliflower leftovers.
Nutrition
Calories: 149kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 360mg | Fiber: 5g | Sugar: 4g