If you love munching on vegetables, like I do, roasting them makes it even more fun because it packs the flavor in. Roasting cauliflower in this way makes it almost like popcorn, so try serving it like a treat – so easy to grab and munch, no one will care that it’s healthy!
For most vegetables, roasting takes about 20 minutes at the most, so I roast vegetables when I don’t end up using them in a salad or other recipe. Yesterday it was zucchini, and today it is cauliflower.
There’s so many ways to flavor roasted cauliflower, so if you like this recipe, try some other ways to add flavor to it. And if you have any other topping suggestions, please feel free to share them in the comments.
Roasted Cauliflower Trees
This recipe is a basic salt, garlic topping with an optional cheesy and nutty crust added at the end. To change it up, here are some ideas for other toppings:
- with olive oil, mix in a bit of honey, cinnamon, and nutmeg
- chili or chipotle pepper, sea salt and olive oil
- or just go with sea salt and olive oil
- 1 large cauliflower head
- 1 large clove of garlic, pressed or finely minced
- 1-2 tablespoons of ghee, high-heat oil, or coconut oil
- 1/4 teaspoon of sea salt (add if you’re NOT using the Parmesan & flour topping to avoid it getting too salty; you can always add more later)
- 1 tablespoon of Parmesan cheese (or other shredded cheese)
- 1 tablespoon of almond flour (or other flour)
- Preheat an oven to 400 degrees F.
- Slice the cauliflower into little trees – finger food size – and place them in a bowl.
- Add olive oil and garlic to the bowl, and blend well to fully coat the cauliflower trees.
- Place the cauliflower trees on a cookie sheet, in the oven, and bake for about 20 minutes, or until they are browning around the edges.
- Mix the cheese and flour together.
- Take the cauliflower out of the oven, and sprinkle the mixture over the cauliflower trees, and then place them back in the oven and bake for another 5 to 7 minutes.