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: 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
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
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
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!!
This is now my favorite way to eat cauliflower! So good…thank you for sharing, I was really getting tired of mashed cauliflower.
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!
thanks Rey. Love your sweet blog 🙂
Super recipe! Will look forward to trying with Broccoli too.
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?
Thanks Matt. Yes, broccoli would work – I’ve done it that way and it’s better received here. I’m the cauliflower lover.
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
Thanks Cara!