Roasted cauliflower is a quick and easy low carb side dish to make anytime. I don’t know why I haven’t made this low carb vegetable before today, but I’m glad I finally did.
This week I bought an “orange” cauliflower. It was the first time I ever saw an orange cauliflower, it was such a pretty color I couldn’t resist.
Cauliflower is a nutrient rich cruciferous vegetable with anti-inflammatory properties and provides cardiovascular benefits as well.
It is high in dietary fiber, is also a good source of Omega-3 fatty acids, vitamin C, vitamin K, vitamin B6, vitamin B2, a good source of choline, protein, niacin, and magnesium, just to name a few of it’s nutrient rich benefits.
Cauliflower sometimes gets a bad wrap so I thought that roasting rather than steaming would give it a nice texture and flavor.
I often roast different vegetables to serve as a side dish and for some strange reason everyone eats the roasted veggies and enjoys them rather than steamed veggies, so roasting was my choice for cooking this healthy, low carb veggie.
This was really easy to do. After roasting cauliflower you can stir in grated cheddar cheese for a side dish the kids will like. You can also add other little add-ins to make this your family’s favorite – raisins, walnuts, dried cranberries, top with toasted bread crumbs – the possibilities are endless.Print
Roasted Cauliflower is so very easy to make for a side dish which is also low carb and gluten free. This is a great side dish to serve with any protein, and delicious as a Thanksgiving side dish.
- Prep Time: 8-10 min.
- Cook Time: 25-35 min.
- Total Time: 35-45 min
- Yield: 2-4 servings
- Category: Side Dish
- Cuisine: American
- 1 head cauliflower
- 3 TBLS. olive oil
- 3 TBLS. pignoli nuts (optional)
- 2-3 cloves garlic, peeled
- salt and pepper to taste
Preheat oven to 425 degrees
- Cut the cauliflower stems off and then cut the cauliflower into florets.
- Rinse in cold water and drain well
- Add to a large freezer bag with 1 tablespoon of water and cook in microwave for 2 minutes
- Remove the water from the plastic bag and place the drained florets on a parchment lined pan
- Add the garlic cloves, pignoli nuts if using, add salt and pepper, and drizzle with olive oil, tossing to coat all the ingredients.
- Bake in the oven for 20-25 minutes or until lightly toasted.
Microwave the cauliflower first for 2-3 minutes. Microwaving the cauliflower will reduce the roasting time about 15-20 minutes.
Keywords: roasted cauliflower, low carb side dish, quick and easy recipe, Thanksgiving recipe,
I added pine nuts when I roasted the cauliflower. They are a little expensive but I already had them so I used them, but you can add chopped walnuts which would be just as delicious. The nuts add another level of texture and flavor.
Or you can let the cauliflower cool a bit and then add it to the blender to make mashed cauliflower in place of mashed potatoes.
If you have any cauliflower leftover you can make Cauliflower Mash With Cheddar Cheese
*Recipe & Photos Updated 2018*