Baking cauliflower at a high temperature only adds to the crispiness and tastiness of this cruciferous veggie. By adding a few herbs, and drizzling some oil on the cauliflower, the blank canvas of cauliflower becomes a wonderfully versatile addition to your meals.
Roasted cauliflower is an amazing recipe to have up your sleeve. Low in saturated fat and cholesterol, but high in vitamins and minerals, cauliflower is not only tasty, but also healthy. Roasted cauliflower is makes a fantastic side dish, or is great as an add-in to salads, grain bowls, and many other dishes. I also like crunchy roasted cauliflower for dipping in hummus or salsa, and it’s great with a drizzle of tahini for a snack.
And did I mention, it’s so easy to make? Here’s my recipe to ensure that your roasted cauliflower comes out of the oven tasting delicious, every time.
Ingredients:
- 1 head of cauliflower, chopped
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground marjoram
- ¼ teaspoon dried basil
- Preheat oven to 425℉.
- Place cauliflower in a baking dish and drizzle with olive oil and balsamic, stir to coat evenly. Sprinkle with salt, pepper, marjoram and basil. Stir.
- Bake for 30 minutes, stirring halfway through baking time.
