Roasted cauliflower has become one of my husbands favorite side dishes. I know this sounds crazy, but the last time we had this, he told me several times that he thought it tasted like steak to him. (Probably because I use the same seasonings). I laughed and told him I could stop serving steak and just buy more cauliflower. The price savings would be wonderful! He also comments that this dish looks and tastes very gourmet. (Who knew?) This yummy side dish is incredibly easy and fast. A big key to saving time is to wash and cut your cauliflower into large florets as soon as you bring it home and store it in a large container or Ziploc bag. That way it is fast and ready to use raw or prepped to cook in a variety of ways. (I chop and use all veggie scraps to put in my composting barrels which is also a plus).
- 1 large head cauliflower (washed and cut into large florets)
- 3 Tbsp. healthy oil of choice (I use avocado oil) Link here.
- Sea salt and pepper to taste.
- 2 tsp. Trader Joe’s 21 Salute seasoning.
- Garlic and onion powder to taste.
- Place cauliflower florets in large Ziploc bag.
- Add oil and seasoning.
- Shake bag until seasonings are well incorporated.
- Place on parchment lined cookie sheet.
- Bake at 350° until lightly browned on edges. (About 15-20 minutes)
- Serve.
