Best Roasted Cauliflower

By Crystal Pirri | January 6, 2021

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!

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Prep Time: 5

Cook Time: 30

Total Time: 35

Course: Side Dish

Cuisine: American

Keyword: cauliflower, nooil, oilfree, plant-based, plantperfect, plantstrong, vegan, wfpb, wfpbno

Servings:

Calories: 57kcal

Author: Crystal Pirri

Ingredients

1 head cauliflower
3 tbsp nutritional yeast

Instructions

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.