Natalie’s Oven Roasted Cauliflower
This is the easiest and tastiest way to prepare cauliflower. This whole roasted cauliflower is EXTREMELY low maintenance. It really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check it now and again.
You will be an instant fan! Enjoy!
1 Medium to Large Head of Cauliflower
1 tsp Sea Salt
1 tsp Red Pepper Flakes
1tsp. Onion Powder
1 tsp Granulated Garlic Powder
2 tbsp Extra-Virgin Olive Oil
Cracked Pepper to Taste
This oven needs to be very hot, so before you do anything, you’ll want to turn that knob all the way up to 400°F.
Then, you’ll need to prep your cauliflower by simply trimming the outer leaves and then, if necessary, cut the stem flush with the rest of the head so your cauliflower gets to sit straight on its own.
Next, in a glass measuring cup, combine some extra-virgin olive oil, garlic and onion powder, salt, pepper and a little bit of red pepper flakes (although you can totally leave those out if you’re not a fan of heat) and mix that vigorously with a fork until well combined.
Then, pour that mixture right on top of the cauliflower. Rub it on every inch. I use my hands so I can get it in every nook and cranny but you could use a pastry brush as well. All that’s left to do now is pop it in the oven for about 35 minutes, or until it’s tender and the tip of a sharp knife can be inserted in the center easily. It should be a beautiful golden brown!
Let cool and move to a plate to cut in slices and enjoy this low-calorie and nutrient-dense side dish!