Ingredients
- ¼ cup (½ stick) melted unsalted butter, coconut oil, lard, or avocado oil
- 2 teaspoons minced garlic
- 1 medium head cauliflower, cored and separated into medium to large florets
- 2 teaspoons fine sea salt
- 1 batch Béarnaise Sauce
- Fresh thyme leaves, for garnish (optional)
How to Make It
- Preheat the oven to 450°F.
- Place the melted butter and garlic in a small bowl and stir to combine. Drizzle the melted garlic butter over the cauliflower and toss to coat. Spread out the cauliflower on one or two rimmed baking sheets (don’t overcrowd or they won’t roast) and sprinkle with the salt. Roast for 18 to 22 minutes, until dark golden brown (I like mine a little charred).
- Place the roasted cauliflower on a serving platter, drizzle with the béarnaise sauce, and garnish with thyme leaves, if desired.
- Store the roasted cauliflower and béarnaise sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat the cauliflower, place on a baking sheet in a preheated 350°F oven for a few minutes or until warmed through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 147 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 2 g 5% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |