Finally! Â An easy paleo roasted cauliflower recipe. Just can’t get much easier than this folks.
I have not been a fan of cauliflower (are you?) but when roasted, it actually tastes pretty good.
I headed out early this morning to pick up my full head of cauliflower at the grocery store. And what a beautiful Minnesota morning it was.
Next, to prep for dinner. I took my head of cauliflower and, with a large knife, cut it into small pieces. Â Although, once you start cutting into it, the cauliflower starts coming apart and you can use your hands to separate it easily. I then threw it in a mesh basket that I have hanging over my sink and sprayed it with cold water to clean it. Â I let it drip dry for a few minutes.
Next I placed my fairly dry cauliflower in a large bowl, sprinkled it with olive oil and pepper then salt and tossed it all together. Â You don’t want too much olive oil but you want enough that the cauliflower glistens (looks a little shiny).
Next you’ll be spreading the cauliflower out on a cookie sheet ~ no need to oil it as the oil that you added to the cauliflower will suffice.
Then you’ll be roasting it. Â I used my convection oven but this can be roasted in a regular oven so no worries there. Â In the convection oven it took 13 minutes and I took the cauliflower out at the 7 minute mark and tossed them about. Â In a regular oven, you would roast it for 20 minutes and toss it at the 10 minute mark ~ but I would check your oven as some of them heat hotter than others.
I served the cauliflower with my Indian Chicken with Gravy recipe (although I substituted skinless chicken thighs for the skinless legs) and a Tahini SauceÂ that I found over at the Minimalist Baker site. Â It all came out pretty pretty good.
Ready to see the recipe?
For additional paleo recipes, click here.