Last year I started roasting veggies in the oven. In the past, I had always just steamed cauliflower on the stove. I like steamed vegetables but roasting lends a different flavor and my entire family loves it!
What you need:
- Cauliflower (I added carrots, sometimes I add mushrooms too!)
- Coconut oil (2-3 large spoonfuls)
- Seasonings, keep them clean!
- My favorites are garlic powder, chili powder, pink Himalayan sea salt
- large pan
- pre heat oven to 400 degrees
Prep
Wash your veggies and peal carrots then drain excess water in a colander. Slice the carrots into quarters (if you are using them) and cauliflower into florets about the size you see pictured.
I love using coconut oil it gives a great flavor especially when you use “unrefined.” The only setback; unless your house is hot like a tropical rainforest, it’s usually hard (see below). So, you have to be a little more creative when cooking with it. One option is to spoon out the amount you need into a bowl and place on the stovetop, it will melt as your oven pre-heats. But that’s another dirty dish… and I avoid dirtying extra items. No one likes more dishes. What I do: grab a spoonful and just place it in globs onto some of the florets, they won’t all be covered, it doesn’t matter. Sprinkle on salt garlic and any other clean seasoning you wish to add. Place in the oven. Give it a minute or two and the oil will be totally melted. Pull out your pan, toss the veggies around to coat them all, place back in the oven.
You will let them roast for about 15 minutes. Less if you like them more crunchy, more if you like them softer. Easy as that! When they are to your liking, pull them out of the oven, add some extra seasoning if you want (Cayenne pepper gets added to mine).
You’ve got a healthy flavorful side dish! It’s even so pleasing to the eye, restaurant style!
