Roasted Cauliflower

Broiled Cauliflower is 100% adaptable with your preferred seasonings. You can make essential Roasted Cauliflower, Parmesan Roasted Cauliflower or my preferred Curry Roasted Cauliflower (as envisioned). Any way you serve this simple Roasted Cauliflower formula, you will have an ache for commendable victor loaded with fiber, cancer prevention agents, nutrients and minerals!

I LOVE simmered vegetables from Roasted Broccoli to Roasted Carrots to Roasted Root Vegetables to Roasted Asparagus to Roasted Potatoes., and now I can add Roasted Cauliflower to the rundown! However, I need to concede, I used to not adore or even like cauliflower. I thought it was SO exhausting. And afterward I found stove Roasted Cauliflower and its like I was finding in shading out of the blue.

Rather than considering cauliflower to be a plain, flat vegetable, I saw it change into a nutty, rich seasoned pleasure with brilliant caramelized edges and the ideal vehicle for Parmesan, lemon, salt, pepper, curry, turmeric, paprika and each other sense of taste satisfying flavor.

Who realized Roasted Cauliflower could be so insane delectable?! When you figure out how to cook cauliflower (and I utilize the expression "adapt" freely in light of the fact that broiling cauliflower is so natural – you don't need to remain over them or even mix!), you will never need to make cauliflower some other way!

INGREDIENTS

• 1 large head cauliflower cut into bite-size florets about 7-8 cups
• 3 tablespoons extra virgin olive oil
• 1 teaspoon yellow curry powder * optional – see notes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
2. Add cauliflower florets and drizzle with olive oil. Sprinkle with seasonings and toss until evenly coated. Spread cauliflower out in an even layer so the florets aren’t touching.
3. Bake at 425 degrees F for 25-30 minutes OR until cauliflower are fork tender and the edges are slightly charred.
4. Best served immediately.