Roasted Cauliflower

Roasted Cauliflower

Prep Time
10 minutes
Cook Time
30 minutes
Serves
2
 
Ingredients
  • 1 whole head of cauliflower (about 2 lbs.)
  • 5 tbsp olive oil
  • 3 tbsp The Safety
  • 4 tsp kosher salt
Method
  • Preheat the oven to 400 degrees
  • Rinse the cauliflower thoroughly
  • Place the cauliflower on a cutting board and cut into small pieces about the size of a large grape.  Make sure to remove the stem and leaves, but keep as much of the cauliflower as possible. 
  • Toss the cauliflower (including any small crumbs) and olive oil in a large mixing bowl until each piece of cauliflower is well coated.  
  • Add The Safety to the olive oil coated cauliflower 1 tbsp at a time, mixing thoroughly after each addition.
  • Line a baking sheet with wax paper or a silicone baking mat
  • Spread the seasoned cauliflower evenly on the lined baking sheet, taking care to avoid having any one piece of cauliflower lay on top of another piece.
  • Bake on middle rack until the cauliflower begins to soften and turn slightly translucent, about 30 minutes.
  • Once cooked, remove from the oven and immediately sprinkle with the kosher salt.
  • Serve hot.
 
Equipment
  • Cutting board
  • Large mixing bowl
  • Baking sheet
  • Wax paper (or silicone baking mat)
  • Sharp knife
  • Dry measuring spoons