Three Ingredient Roasted Cauliflower
Simplicity is the best! Especially when you can cook simple and delicious foods! During Sunday meal prep, I cut up a large head of cauliflower and stored it in the fridge to future use. Later that week, when the oven was on, I decided to roast the cauliflower. Roasting veggies brings out sweetness through the caramelization process. Delicious! Roasting cauliflower sure beats steaming it in my opinion!
Prep time: 5-10 minutes
Cook time: 30-45 minutes
1/2 head Cauliflower, chopped into pieces
1-2 tbsp Olive oil
Sprinkle of thyme
Optional: Salt and pepper as desired
- Pre-heat oven to 425F.
- Cut cauliflower into uniform pieces, keeping in mind that smaller pieces will cook faster. Clean and dry cauliflower.
- Toss cauliflower with olive oil to lightly coat. Sprinkle thyme and you can also include salt and ground pepper.
- Line a baking sheet with parchment paper and spread out the cauliflower so it can cook evenly.
- Roast cauliflower for 20 to 30 minutes, tossing them halfway though the cooking to prevent burning. You will know your cauliflower is done when it is a golden brown and can be pierced with a fork.
Ps. If you haven’t tried kale chips yet, you need to! They have become an entertaining staple for my family!