This roasted cauliflower is great on its own as a side dish, but I especially love it the next day, cold from the fridge, on a bed of salad and spread with salsa. They are meaty and hearty and filling, with a great texture and flavor.

You can add cauliflower to almost any dinner dish- rice and beans, soups, salads, sandwiches, wraps- you name it, it packs a hearty punch and adds a huge dose of vitamin C.

Enjoy!

Crystal's Recipes

Best Roasted Cauliflower

This simple, 30-minute recipe makes cauliflower irresistible, filling, and delicious!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 57

Ingredients Method

Ingredients

1 head cauliflower
3 tbsp nutritional yeast

Method

Preheat oven to 350º
Remove the stem from the cauliflower and cut the florets into 1" pieces. Keep them approximately the same size for uniform cooking.
Rinse and drain the cauliflower pieces, allowing them to remain just slightly damp.
Spread evenly on a baking sheet lined with parchment paper or a silpat liner.
Shake nutritional yeast over the whole pan, coating generously.
Bake for 30 minutes, or until most pieces are lightly golden.
Serve immediately. Will keep in an airtight container in the fridge for 3 days- however you may want to re-warm in the oven before reserving.