Finally! 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. 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. 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. 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. I used my convection oven but this can be roasted in a regular oven so no worries there. In the convection oven it took 13 minutes and I took the cauliflower out at the 7 minute mark and tossed them about. 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 Sauce that I found over at the Minimalist Baker site. It all came out pretty pretty good.
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