• 1 head of cauliflower
• 1 – 2 tablespoons olive oil
• 3 cloves fresh garlic, minced or diced
• Sea salt and black pepper

Here’s what you do:

1. Preheat oven to 375 degrees F.
2. Chop up cauliflower. Remove the stems and leaves and chop florets into 1/2 inch pieces.
3. Place chopped cauliflower on a baking sheet covered with Pam. Or spread foil sprayed with Pam on a baking sheet for an easy clean up. Drizzle cauliflower with olive oil.
4. Add salt and pepper and garlic.
5. Bake for 45-55 minutes, or until brown and crispy.

A whole head of cauliflower made enough food for B and me for dinner, plus I got leftovers for lunch the next day!

Chop your cauliflower (this is the longest part of the process)

Season with garlic, pepper and salt (or other spices, like rosemary!)

Eat it! I served mine with lentils, fish, Brussels sprouts and sauerkraut

This is a 4HB friendly recipe (without the modifications, below).

Modifications:

This is the basic roasted cauliflower recipe. I’ve also made it where in addition to the above steps, at about 10-15 minutes before it’s completed I’ve added Parmesan cheese or other shredded cheeses (cheddar, gouda, etc.) for a slightly cheesy roasted cauliflower. I’ve also added breadcrumbs for added crunch!