Roasted cauliflower is a keto staple! Consider adding dried herbs and spices prior to roasting to enhance the flavor. Although not included in this recipe, dried Italian herbs, herbs de provence, cumin, curry powder, and chili flakes all add variety. This is a fantastic option to “bulk up” a meal and add lots of needed fiber.
How to Make It
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Remove outer green leaves and stem and rinse the cauliflower under cold water. Cut the cauliflower into quarters. Chop each quarter into ½-inch pieces. Do not worry about separating the florets from the stems.
- Spread the cauliflower on the baking sheet. Drizzle the oil and the salt over the cauliflower. Toss the cauliflower with the olive oil and salt until it is evenly coated.
- Arrange the cauliflower on the baking sheet in a single layer, with pieces touching as little as possible. Roast for 15 minutes.
- After 15 minutes, remove the pan from the oven and use a spatula to toss and flip the cauliflower. Arrange in a single layer again and return to the oven for an additional 15 minutes of roasting. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 73 kcal Calories from Fat: 62.19 kcal |
|
% Daily Value*
|
| Total Fat 6.91 g 20% |
Trans Fat 0.0 g |
carbohydrates 1.69 g 1% |
Protein 1.09 g 2% |
* 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. |