Roasted Cauliflower
Want to get your kids to try and love cauliflower? Then try roasting it. We all want to get more veggies into our family’s diet, right? Well, a few years back, I tried cooking cauliflower for dinner. I steamed it as you would any vegetable and it tasted OK to John and I, but my kids HATED it! There was a lot of gagging going on at the dinner table that night. So I took a break from cauliflower and went back to the old familiars like broccoli and green beans, but I really wanted to get some new veggies into our diet, so I was determined to find other ways to cook them.
I heard that roasting cauliflower brought it to a whole new level, so I decided to give it a try. The response I got that night from the kids was way different then the one before. The kids were like, “This can’t be cauliflower, it tastes too good, what is it really?” I told them it was indeed cauliflower but that I cooked it a different way. From that night on they were hooked! Roasting cauliflower intensifies its flavor, rendering a caramelized, crispy product. Tender, aromatic, and slightly sweet, oven-roasted cauliflower is a wonderful veggie accompaniment to any meal. Give it a try and I bet your pickiest eater will love it!
Roasted cauliflower
- 1 head of cauliflower
- extra-virgin olive oil
- coarse kosher salt
Pre-heat your oven to 450 degrees.
Cut up your cauliflower into even sized pieces.
Rinse and pat dry the cauliflower and put it on a rimmed baking sheet. Season with a bit of olive oil and a few pinches of salt, toss to mix well.
Spread the cauliflower out on in a single layer.
Bake, stirring occasionally, until cauliflower is browned and tender when pierced with a fork, about 10-15 minutes.
This is what your cauliflower should look like when its finished!
Pair it up with any entree or throw it into a pasta. We paired it below with a buffalo burger and kale salad.
Have you tried roasted cauliflower? If not, you should give it at try and I bet you will become a fan!
Roasted Cauliflower
Ingredients
1 head of cauliflower
extra-virgin olive oil
coarse kosher salt
Directions
Pre-heat your oven to 450 degrees.
Cut up your cauliflower into even sized pieces.
Rinse and pat dry the cauliflower and put it on a rimmed baking sheet.
Season with a bit of olive oil and a few pinches of salt, toss to mix well.
Spread the cauliflower out on in a single layer.
Bake, stirring occasionally, until cauliflower is browned and tender when pierced with a fork, about 10-15 minutes.
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- Recipe | Candida Friendly | Dairy Free | Dinner | Fall | Family Favorites | Gluten Free | Kid Approved | Side Dish | Vegan | Vegetarian | Weeknight Meals | Winter
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Dairy free green goddess dressing. This is my dairy free, vegan take on a green goddess dressing. I wanted to create a tasty dairy free version, while focusing on keeping the ingredients ultra clean, so I used a coconut based yogurt @cocojune_organic that doesn’t contain gums, or other ingredients you can’t pronounce.
Comment “green” and I’ll DM you the recipe link.
The result, we love this dressing and have been making it on repeat. I love how creamy and vibrant this dressing is and how it coats each piece of lettuce. I also love how interchangeable the herbs are. You can truly use what you have on hand.
This dressing isn’t just for salads, you can use as a dip for veggies, sweet potato fries, or drizzle over grilled or roasted chicken. The possibilities are endless. 💕
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I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.
You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.
I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.
What is guar gum, and why is it bad?
Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.
Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?
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Comment ‘easy buckwheat’ and I’ll send you the recipe.
This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.
This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.
I love topping mine with blueberries, @socotahini and bee pollen!
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Comment ‘turkey burger’ and I’ll DM you the recipe link.
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These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.
Comment ‘vegan bowl’ and I’ll DM you the recipe.
These bowls are also great for those that are on the candida diet.
I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.
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Comment ‘oat bars’ and I’ll DM you the recipe.
The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes
It looks very tasty, I think I will give it a try soon.
You told me about this over a year ago, and it continues to be one of our family favorites. I always preferred raw cauliflower to cooked, but now this is my #1 cauliflower dish.
I’ll try this. Thanks. Found your website link from your comment on Views from my Kitchen Sink.
Hi Loxie! I hope you like it, let me know what you think when you try it 🙂