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Roasted Cauliflower Trees

January 13, 2011 by Erica 12 Comments

Roasted Cauliflower TreesRoasted Cauliflower Trees

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.

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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: Olive oil, mix in a bit of honey, cinnamon, and nutmeg, chili or chipotle pepper, sea salt and olive oilor just go with sea salt and olive oil.
Servings: 8 servings
Calories: 65kcal

Ingredients

  • 1 large cauliflower head or 2 small heads
  • 1 garlic clove trimmed and peeled
  • 2 tablespoons high heat oil or ghee or coconut oil
  • 1/4 teaspoon salt if you're adding extras like Parmesan cheese don't add this salt

Optional toppings

  • 1 tablespoon Parmesan or other shredded or grated cheese
  • 1 tablespoon almond flour or other flour
US Customary - Metric

Instructions

  • Preheat your 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.
  • Eat!

Nutrition

Calories: 65kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin C: 51mg | Calcium: 32mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cauliflower

Previous Post: « Mashed Roasted Cauliflower
Next Post: Chocolate Honey-Dipped Donuts & Cupcakes {coconut flour} »

Reader Interactions

Comments

  1. Erica

    November 17, 2012 at 11:09 am

    My fave too! Love roasted cauliflower. There’s a tahini dip as well if you like tahini: https://comfybelly.wpengine.com/2012/04/fried-cauliflower-with-yogurt-tahini-sauce/#.UKfTDoY3DyU

    Reply
  2. Linda

    November 17, 2012 at 11:06 am

    Hi Erica,

    I love to cook on the weekends! I made these and they are wonderful all by themselves! I decided to make a little yougurt onion dip, for fun. They were as tastey as chips and dip! One of my old favorites!

    Thank you again for all the wonderful recipes!!

    Reply
  3. Nikki Myers

    April 14, 2011 at 5:48 pm

    This is now my favorite way to eat cauliflower! So good…thank you for sharing, I was really getting tired of mashed cauliflower.

    Reply
  4. Rey

    January 23, 2011 at 10:49 pm

    What a great idea! And you’re right, presenting them in the little cups just adds to the charm of it becoming “snack food”!
    I hope I get cauliflower in my co-op basket this week so I can try it out on my kids!

    Reply
    • Erica

      January 23, 2011 at 11:47 pm

      thanks Rey. Love your sweet blog 🙂

      Reply
  5. Shalonne

    January 20, 2011 at 10:53 am

    Super recipe! Will look forward to trying with Broccoli too.

    Reply
  6. Matt @ FaveDiets

    January 14, 2011 at 7:20 am

    These are awesome, and the presentation is great! I’ve never tried roasting cauliflower, but I have yet to meet a roasted vegetable I didn’t like. Do you think your flavor combos would work for broccoli?

    Reply
    • Erica

      January 14, 2011 at 8:10 am

      Thanks Matt. Yes, broccoli would work – I’ve done it that way and it’s better received here. I’m the cauliflower lover.

      Reply
  7. Cara

    January 13, 2011 at 10:22 am

    This looks awesome. I follow the Paleo diet (no grains, no dairy, no sugar) so wouldn’t use flour anyway. Olive oil, salt & pepper is all you need.

    Thanks for posting!

    Cara
    http://primroseandpaleo.wordpress.com

    Reply
    • Erica

      January 14, 2011 at 8:11 am

      Thanks Cara!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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