Sometimes I make this cauliflower for lunch, and if Vini takes a while to get home I will have eaten half of it by the time he arrives. It’s really addictive.
And so simple! The oven does most of the work for you. You can work on another dish, clean up, do laundry, whatever you need to do.
- 1 whole cauliflower washed*
- 3 Tbsp. oil (I prefer olive oil)
- 1 tsp. salt
- 2 Tbsp. nutritional yeast**
- Preheat oven to 350°.
- Break the clean head of cauliflower into small florets, keeping the stems. Use as much of the cauliflower as you can. Cut florets into approximately the same size, meaning you will need to divide large bunches into smaller pieces.
- Arrange on a baking tray with little to no overlapping.
- Drizzle oil and sprinkle salt and nutritional yeast.
- Mix well with a spoon to coat every nook of every piece, and shake tray to spread and prevent overlapping.
- Bake at 350°. At 30 minutes, the cauliflower should be tender. You can remove it at this point if you’d like, but the best version of this recipe is if you take it out at 30 minutes, mix with a wooden spoon, and let it bake for another 10 minutes until golden.
You could add garlic powder or garlic salt, cayenne pepper, oregano, any other seasonings you’d like. But to me, this is the best combo of seasonings.
A green salad, brown rice, pasta, or as a pita wrap filling.