This tried-and-true roasted cauliflower recipe never lasts long at our table. You can add cheese to it, or for a healthier option, sprinkle a light layer of cheese over this veggie or leave out the cheese altogether.
My roasted cauliflower makes for a nutritious breakfast any time of day, whether you’re feasting with your family or snacking on it throughout the day.
When I first started making this recipe, I used fresh cauliflower, but hated cleaning up the small pieces that flung everywhere as I broke up the florets. A trick that has saved me time is to buy frozen cauliflower with pre-separated florets.
It’s made cleanup a breeze and the cooking process more enjoyable.
Roasted Cauliflower Breakfast Treat
Equipment
- baking sheet
- aluminum foil
Ingredients
- 2 12 oz cauliflower frozen
- 4 tbsp olive oil
- 7 oz shredded cheese sharp
- salt to taste
- ½ tsp black pepper
- 2 tbsp parsley flakes
- cooking spray
Instructions
- Preheat the oven to 350 degrees F
- Line a baking sheet with foil and brush the pan generously with cooking spray.
- Break up the frozen florets and place them in a large Ziploc bag or in a bowl.
- Add oil to the cauliflower and toss them together until they're evenly coated.
- Add salt generously into the batch.
- Sprinkle with pepper and mix everything together.
- Lay the cauliflower on the baking sheet in a single layer.
- Bake for 30 minutes or until they're light golden brown or soft.
- Remove the cauliflower from the oven, then sprinkle with shredded cheese evenly (optional).
- Return the florets to the oven and allow them to cook for an additional 3-5 minutes or until the cheese has melted.
- Remove the cauliflower from the oven and garnish with parsley flakes.
- Allow to cool for 5 minutes.
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