Are you ready to elevate your vegetable game? Discover the delightful flavors of Roasted Cauliflower with Coconut Oil—a dish that transforms humble cauliflower into a crispy, golden masterpiece! In just 35 minutes, you can create a vegetarian side that’s not only delicious but also packed with health benefits. With the rich aroma of coconut oil and the subtle kick of garlic and paprika, this recipe is sure to impress your family and friends. Dive into this culinary adventure and make your next meal unforgettable!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons coconut oil, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash the cauliflower head under cool running water, then pat dry completely with clean kitchen towels or paper towels to remove excess moisture.
- Using a sharp chef's knife, carefully cut the cauliflower into uniform, bite-sized florets, ensuring they are roughly the same size to promote even cooking.
- In a large mixing bowl, melt the coconut oil by microwaving for 20-30 seconds or using a small saucepan over low heat.
- Add garlic powder, paprika, salt, and black pepper to the melted coconut oil, whisking thoroughly to create a well-combined seasoning mixture.
- Add the cauliflower florets to the seasoned coconut oil, tossing gently with a spatula to ensure each piece is evenly coated with the oil and spices.
- Spread the seasoned cauliflower florets in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the florets halfway through cooking to ensure even browning.
- Remove from the oven when the cauliflower is golden brown, crispy on the edges, and tender when pierced with a fork.
- Let the roasted cauliflower rest for 2-3 minutes before serving to allow the flavors to settle and the temperature to moderate.
Tips
- Choose the Right Cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid any with brown spots or soft areas for the best results.
- Uniform Florets: Cutting the cauliflower into uniform pieces ensures even cooking. Aim for bite-sized florets for a perfect roast!
- Dry Thoroughly: Make sure to dry the cauliflower well after washing. Excess moisture can prevent the florets from getting that desired crispy texture.
- Don’t Overcrowd the Baking Sheet: Spacing the florets apart allows for better air circulation, leading to more even roasting and caramelization.
- Experiment with Seasonings: While garlic powder and paprika are delicious, feel free to experiment with other spices like cumin, turmeric, or even a dash of cayenne for some heat!
- Check for Doneness: Keep an eye on the cauliflower during roasting. It should be golden brown and crispy on the edges, and tender when pierced with a fork.
- Serve Immediately: Roasted cauliflower is best enjoyed fresh out of the oven. Let it rest for a few minutes before serving to enhance the flavors!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 2g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
