The Best Roasted Cauliflower
This seriously is the BEST Roasted Cauliflower recipe out there. You can make it as a side dish or as a complete meal. No matter how full you get, you are going to be craving more!
Ingredients to make The Best Roasted Cauliflower:
- 1 head Cauliflower, cut into bite-sized pieces (about 500 grams)
- 1 tbsp Avocado Oil
- ¼ tsp Salt
- 2 Shallots, diced, (about 90 grams)
- 3 cloves Fresh Garlic, diced, (about 15 grams)
- 15 Cherry Tomatoes, chopped, (about 150 grams)
- 1 tbsp Unsalted Butter
- 1 tbsp Fresh Thyme
- 2 cup Arugula, torn, (about 80 grams)
- ¼ cup Goat Cheese, (about 1.8 ounces)
- 1 Large Whole Eggs
Step-by-step directions to make The Best Roasted Cauliflower Recipe:
- Pre-Heat Oven to 450 degrees
- Prep the cauliflower buy cutting the head down to smaller bite size florets. Spread the cauliflower out on a baking dish lined with tin foil, and season with pepper and salt. Then drizzle the oil over top. Toss the cauliflower a few times to distribute the oil.
- Bake cauliflower for 20 minutes. Once done put the cauliflower in a large bowl and leave the oven on.
- While the cauliflower is baking work on the prepping the remaining items. In a large frying pan over medium heat add butter, shallot, and garlic. Cook unit tender, about 3-4 minutes, stirring often to prevent burning.
- Then add the tomatoes to the pan. Cook for another 4-5 minutes, continuing to stir often to prevent burning. After the tomatoes have cooked down transfer the tomato, shallot, garlic mixture to the same large bowl as the baked cauliflower.
- Add the arugula, goat cheese, and beaten egg to the bowl of cauliflower. Toss everything together so that the tomatoes and arugula are evenly distributed into the baked cauliflower.
- Then transfer all ingredients to a lightly greased 10 x 10″ baking dish. Place in the oven and bake at 450 degrees for 12 minutes.
- Once done, serve in larger portions as a vegetarian meal, or as a side to your favorite protein.
The Best Roasted Cauliflower
The side dish you could eat all on its own!
- 1 head Cauliflower (cut into bite-sized pieces (about [adjustable]500[/adjustable] grams))
- 1 tbsp Avocado Oil
- ¼ tsp Salt
- 2 Shallots (diced, (about [adjustable]90[/adjustable] grams))
- 3 cloves Fresh Garlic (diced, (about [adjustable]15[/adjustable] grams))
- 15 Cherry Tomatoes (chopped, (about [adjustable]150[/adjustable] grams))
- 1 tbsp Unsalted Butter
- 1 tbsp Fresh Thyme
- 2 cup Arugula (torn, (about [adjustable]80[/adjustable] grams))
- ¼ cup Goat Cheese ((about [adjustable]1.8[/adjustable] ounces))
- 1 Large Whole Eggs
Pre-Heat Oven to 450 degrees
Prep the cauliflower by cutting the head down to smaller bite-size florets. Spread the cauliflower out on a baking dish lined with tin foil, and season with pepper and salt. Then drizzle the oil over top. Toss the cauliflower a few times to distribute the oil.
Bake cauliflower for 20 minutes. Once done put the cauliflower in a large bowl and leave the oven on.
While the cauliflower is baking work on prepping the remaining items. In a large frying pan over medium heat add butter, shallot, and garlic. Cook unit tender, about 3-4 minutes, stirring often to prevent burning.
Then add the tomatoes to the pan. Cook for another 4-5 minutes, continuing to stir often to prevent burning. After the tomatoes have cooked down transfer the tomato, shallot, garlic mixture to the same large bowl as the baked cauliflower.
Add the arugula, goat cheese, and beaten egg to the bowl of cauliflower. Toss everything together so that the tomatoes and arugula are evenly distributed into the baked cauliflower.
Then transfer all ingredients to a lightly greased 10 x 10? baking dish. Place in the oven and bake at 450 degrees for 12 minutes.
Once done, serve in larger portions as a vegetarian meal, or as a side to your favorite protein.
Looking for other Delicious Side Dishes? Check out a few of my all-time favorites!
- Roasted Chickpeas
- Easy Gazpacho
- Mango Salsa
- Garlic Hummus
- Tomato Cucumber Salad
- Easy Focaccia Bread
- Blistered Shishito Pepper
- Sweet Potato and Okra Salad
- 5 Minute Chive Dip
