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Back to Basics: Roasted Cauliflower
Hello from up high in the clouds, somewhere over the ocean! We are currently flying back from Hawaii after a week on Maui. It wasn’t exactly the trip we had hoped for since Covid has definitely made things a little difficult around the island, but it was great to visit a place I had never been to before! And now I’m feeling super ready to get back home, back to my little Panda, and back to work! I’m now feeling extra ready to put my head down, finish programming my Power Sculpt Beyond program, and then start working on my next fitness program, which will be a 3x/week program and it will launch in July!! I really can’t wait to get started on that programming and get you guys an amazing workout for anyone who doesn’t have 5+ days to commit to a program!!
Now let’s talk about cauliflower. For me, the only way I want to eat cauliflower is when it’s extra crispy out of the oven (or air fryer). NEVER give me raw cauliflower, you disgusting animal. There was this guy in my college days that used to eat a bowl full of raw cauliflower, broccoli, and mushrooms every day…no dressing. I cannot think of a greatest food hell. I need my cauliflower crunchy, flavorful, and not smelling like farts. And let’s face it – all raw cauliflower smells like farts. Now if you are new to roasting cauliflower, you’ll need to know a few things –
- Fat is your friend. You’ll definitely want to get some fat on that cauliflower to ensure it roasts properly.
- Don’t crowd your pan. If you want your cauliflower to get crispy, you gotta make sure the pieces are spaced out or they will steam and take FOREVER to properly cook.
- Smaller pieces mean shorter cook time. Larger pieces mean longer cook time. Science. If you’re short on time or just hate waiting, cut your florets small.
- Get creative with spices. I normally just put some garlic powder, salt, and turmeric (for color and health properties), but don’t be afraid to use all kinds of spices and blends. How about everything bagel? Curry powder? Taco seasonings for a Mexican bowl? The more spices you add to your cauliflower, the more enjoyment you’ll have once it’s cooked up. Get creative and adventurous.
Eat your cauliflower as a side dish, add it to a bowl, or even eat it as an afternoon snack. The more veggies you can get into your diet, the better. And since cauliflower is a cruciferous, it’s loaded with tons of nutrients, including FIBER! And if you’ve been following along for a while, you know I’ve become a BIG fan of fiber. The more, the better! So eat up, buttercup! Now it’s time for me to get back to programming and I’ll chat with you once I’m back in Denver!
Back to Basics: Roasted Cauliflower
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2-4 1x
- 1 large head of cauliflower, cut into small florets
- 1/4 cup avocado oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- Preheat oven to 400 degrees F.
- Place cauliflower florets on a baking sheet and drizzle with avocado oil. Add salt, garlic powder, and turmeric on top, then toss to combined and coat (I wouldn’t use your hands for this one if you have a fresh manicure since turmeric stains).
- Place in the oven to bake for 35-40 minutes*
- Enjoy the crispiness of cauliflower in any bowl or as a side dish!
*This time will range depending on how small or big the cauliflower florets are so keep an eye on them to ensure you don’t burn the florets!
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Oh, Hi! I’m Juli.
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