Easy Roasted Cauliflower
Easy Roasted Cauliflower

Hi, I am Joana. Today, we’re going to prepare easy roasted cauliflower recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Easy Roasted Cauliflower Recipe

Easy Roasted Cauliflower is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Easy Roasted Cauliflower is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have easy roasted cauliflower using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy Roasted Cauliflower:

  1. Make ready 1 large head cauliflower
  2. Get 2 tbsp. olive oil
  3. Prepare 1/2 tsp. each salt, pepper, garlic powder
  4. Get ·additional seasonings oppitional

Steps to make Easy Roasted Cauliflower:

  1. Start by cutting your cauliflower into bite sized florets. Discard the stems and leaves. Make sure to give the florets a good rinse and then let them dry a bit. I usually soak mine in a big bowl of salted water for 5-10 minutes, then rinse to clean them.
  2. Preheat your oven to 400°F while you’re letting the florets dry. Line a large baking sheet with parchment paper or greased foil and set aside.
  3. In a large bowl, toss the florets with the olive oil to evenly coat and season with the salt, pepper and garlic. You can add any additional seasonings you’d like.
  4. Spread out the cauliflower on the prepared baking sheet.
  5. Place in the oven for 25-30 minutes. Stir the cauliflower around every 10 minutes or so, to ensure even coloring.
  6. Cauliflower is done when it is a golden color and can be pierced easily with a fork.
  7. Serve immediately or you can use in your favorite cauliflower soup recipe.
  8. If using for soup, it can be roasted ahead of time, then refrigerated until needed, to make for a speedier soup.

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