Roasted cauliflower is great on its own as a side, or as a substitute for potatoes or even pasta in common recipes such as Shepherd’s Pie or casseroles. It’s also super easy to prepare when you are in a rush, which is how I ended up with a tupperware full of cauliflower today. 😉
My take on this recipe is super simple:
Cut a head of cauliflower into florets.
Spread cauliflower florets on a sheet of baking paper.
Drizzle 1tbsp of EVOO over the florets, as well as fresh spices & herbs. (I like to use black pepper, full spectrum salts and thyme)
Bake at 400 F for about 20-30 minutes or until you can easily pierce with a fork.
Sprinkle Nutritional Yeast for a cheesy yet vegan flavor or parmesan if you consume dairy.