This roasted cauliflower is incredible! I generally end up eating half the tray before it’s time to eat! You can also use broccoli using the same recipe below.
Yield: 4
Prep time: 8 minutes
Cooking time: 40 minutes
Calorie for serving: 56
Macros for serving: 8 carbs /2 fat /3 protein
Ingredients:
- 1 large head cauliflower
- cumin
- cayenne
- salt and pepper
You can cut the cauliflower into large slices or smaller bite size pieces. The cooking time will vary depending on the size.
Instructions:
- Preheat the oven to 400 degrees F.
- Cover a baking tray with aluminum foil and spray with olive oil or avocado oil
- Wash and dry your cauliflower and cut it up. I actually enjoy cutting into large pieces like this with a variety of smaller ones for left overs.
- Spray the cauliflower with olive oil, lightly season/sprinkle the cauliflower with cumin, cayenne, salt and pepper.
- Bake for 40 minutes at 400 F. (Smaller pieces of cauliflower may only need to be baked for 25 minutes).
Depending what I’m cooking I also bake several different veggies at one time. For instance, below I baked purple beets, golden beets, cauliflower, broccoli and spaghetti squash at the same time. After 25 minutes I removed the beefs, broccoli and cauliflower and put the spaghetti squash back in the oven for an additional 40 minutes. This is a fantastic way to save time and minimize clean up!
