Roasted Cauliflower is a kid favorite in our house. It's soft, with crunchy browned bits, great texture. It's both mild and flavorful. It can be elegant or a finger food for children. And, I serve it often because it's SO easy! This versatile side dish is perfect both for weeknight cooking and for entertaining.
*By ingredients, this roasted cauliflower is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free, fish-free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!
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Steps marked with an asterisk (*) are child friendly!
Steps marked with an asterisk (*) are child friendly!
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Ingredients:
2-3
heads of Cauliflower (3 for our large family, or entertaining)
Olive
Oil
Kosher
Salt
Ground
Black Pepper
Directions:
- Preheat oven to 425 degrees F.
- *(older children) Roughly chop the cauliflower, removing the stem and leaves.
- *In a large bowl, toss the cauliflower with a few Tablespoons of olive oil until very lightly coated.
- *Spread the cauliflower in a single layer on 2 baking sheets.
- *Sprinkle with Kosher Salt and a good amount of freshly ground black pepper.
- Roast for approximately 25 minutes, and then toss/flip the cauliflower on the pan. Roast another 10-15 minutes, or until golden brown and crispy on the edges!
- *Season to taste again after roasting!
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As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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