Roasted Cauliflower


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.

Bon appetit!


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