Oh my, goodness! Roasted cauliflower is where it’s at! This stuff is so, so incredibly good. I don’t know what it is about roasting this vegetable that makes it taste so dang good, but I could eat this every.single.day. I’m not even kidding. Roasting changes the taste of this vegetable, immensely. I don’t mind eating it raw, adding it into my salads, or even steaming it and pureeing, but hands down, this is my preferred way to eat cauliflower. It’s only been within the last 6 months that I’ve been making it this way and it seems like I was living in the dark before then.
- 1 head of cauliflower, rinsed, patted dry and cut into florets
- olive oil
- garlic powder
- onion powder
- Kosher salt & freshly ground black pepper
Move the oven rack to the top level. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. Arrange florets on the sheet. Drizzle florets with olive oil. Generously, shake on the garlic powder. Seriously, don’t be shy. Sprinkle on the onion powder. Generously add fresh ground salt & pepper.
Place in the oven for 15-17 minutes or until it turns a light, golden brown.