Roasted cauliflower with garlic is an easy and tasty low carb and vegan side dish to add to your favorite protein for dinner or meal prep. Roast cauliflower florets in a single layer on a sheet tray to get the best flavor and color!
2tablespoonsof garlic paste or 6 finely grated cloves
Kosher salt to taste
Instructions
Preheat oven to 375 F.
Remove leaves from base of the cauliflower. Cut cauliflower in half through the stem. Remove the core with a sharp chef’s knife and tear florets off with hand to avoid mess.
If individual florets are too large make a small cut on the stem of the floret and finish tearing with hands.
Toss all florets in a large mixing bowl with olive oil, garlic paste and kosher salt to taste. Ensure garlic is evenly distributed and coating the florets.
Place cauliflower florets in a single layer with cut side down on sheet tray. Do not overcrowd the pan or you will steam the cauliflower instead of roasting it.
Roast for 40-50 minutes until fork tender and the cut side has a nice brown color.
Enjoy with a variety of protein options or add to salads or soups.
Notes
Cut florets into even sized pieces to ensure even cooking.
Don’t overcrowd the pan with florets or you’ll steam the vegetables instead of browning them.
Always keep cauliflower in a single layer on a sheet pay for maximum color and flavor.
Cauliflower florets are done with fork tender and have good brown color on the side touching the sheet pan.
Store cooked cauliflower in the fridge for three to four days in an airtight container.