Roasted Cauliflower Recipe
Simply delicious roasted cauliflower is so easy to prepare, it’s hard to call it a recipe!
Preheat oven to 350.
Slice cauliflower in half and make slices approximately 1/4″ thick. Place slices on cookie sheet coated with coconut oil. I’ve made this with coconut oil that is essentially flavorless as well as a coconut oil that retains it’s flavor. Personally, I prefer the subtle sweetness that the flavored variety imparts to the mellow nuttiness that comes out when the cauliflower is roasted in the oven.
Brush liquid coconut oil on cauliflower slices. (If the weather is cool, you may need to heat your coconut oil to about 80 degrees so that it will be liquid.) Roast cauliflower filets for about 10 minutes on each side. You want the cauliflower to soften and begin to brown. Do not over cook.
Add salt and freshly ground pepper to taste and drizzle with soy sauce. I used Marukan Ponzu with Sudachi Citus, sent to us for review. It was a big hit around here. The Ponzu sauce has just a hint of lime that works really well with the coconut oil.
Serve hot or cold!
Here’s the Ponzu sauce available in a three pack from Amazon (affiliate link), but you can find this at your local grocery store, too. It’s great on sushi and we’re taking it to the beach to enjoy with raw oysters!