Ingredients
CAULIFLOWER
- One head of cauliflower
- If you don’t want to use oil, substitute water.
- Use more or less sea salt to taste.
- Curry powder 1 Tbsp (optional).
For Serving (Â optional
- Cilantro
- Tahini
- Lemon
- Dried fruits (such as raisins, cranberries, or chopped dates).
Instructions
- The oven should be heated to 400 degrees F. Rinse the cauliflower and let it dry. Remove the core and stem with a knife, then peel off any green leaves that remain. You can reserve the leaves to roast if desired.
- Cut the cauliflower into large florets and then into bite-sized florets. Add oil, salt, and other seasonings, such as curry powder, to the bowl. Mix well and massage the herbs in.
- Spread evenly on a baking tray (lined with parchment paper or not) after transferring. Bake for 25-40 min, turning halfway to ensure even cooking, or until golden on the outside and tender inside. I like nicely browned cauliflower, so I cook it for a longer time.
- Enjoy! Garnish with cilantro, tahini, or lemon. Cooled leftovers can be stored in the fridge for up to 4 days. Reheat in a pan over medium heat or in an oven at 350 degrees F (176 C).
