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Roast Cauliflower

October 14, 2017

Roast cauliflower is one of my favorite simple vegetable dishes.  My kids will quickly gobble up a head of cauliflower as a snack.  That's a total win in my book.  Left-overs are yummy in a grain bowl, or salad.      



Roast Cauliflower


  • 1 head of cauliflower

  • 2-3 Tbsp. healthy, high heat safe fat, depending on size of cauliflower head. 

  • 1 Tbsp. RealTaste Hope seasoning, or seasoning of choice



1.  Heat oven to 425


2.  Cut cauliflower into bite-size floretes


3.  Place cauliflower on a cookie sheet.  I like to line mine with natural parchment paper.


4.  Top with fat and seasoning.


5.  Place in the oven for 3 minutes to melt the fat. 


6.  Toss to coat with fat and seasoning.


7.  Roast for 25 minutes, or until done.





I don't usually measure the fat or seasoning.  I just eyeball it, using enough to coat the cauliflower.  


Chicken fat reserved off bone broth, or non-hydrogenated, organic lard are good choices for a healthy, heat safe fat.  


Larger floretes will take longer to cook than smaller ones.  






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