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Roasted Cauliflower

Roasted Cauliflower

Starters and Sides

This Roasted Cauliflower recipe brings out the vegetable’s natural sweetness while adding a smoky depth with Hawaiian Volcano Guava Smoked Sea Salt. Whether roasted as florets or cut into thick, meaty “steaks,” the cauliflower develops a lovely caramelized exterior while remaining tender inside. The use of Hawaiian Volcano Sea Salt, rich in healthy minerals, allows for bold seasoning that’s perfectly balanced. Ideal as a side dish or even a light vegetarian main, this roasted cauliflower is both healthy and flavorful.

Ingredients:

  • 1 head cauliflower
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 tablespoon Hawaiian Volcano Guava Smoked Sea Salt (adjust to taste)

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F.
  2. Prepare the Cauliflower: Remove the leaves and excess stem from the cauliflower. Break it into large florets or slice the head into 1-inch thick “steaks.”
  3. Season: In a mixing bowl, toss the cauliflower with EVOO and Hawaiian Volcano Guava Smoked Sea Salt, ensuring it’s evenly coated.
  4. Roast: Spread the cauliflower out on a baking sheet. Roast for 20-25 minutes until the cauliflower is crisp-tender and golden, turning once if you are roasting cauliflower steaks.
  5. Serve: Serve hot as a smoky, delicious side dish.
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