I always joke that I might turn into a cauliflower because I eat so much of it, but I actually think it could be a possibility. Cauliflower is probably my favorite vegetable, although brussels sprouts are really high up there. I love cauliflower so much because it’s incredibly versatile – it’s like the chameleon vegetable. You can use it in smoothies, as “rice,” in fake “oatmeal,” or just as a roasted veggie. It’s delicious with sweet OR savory spices.
There are a million ways that I like to cook my cauliflower, but I do tend to use the same spice blend over and over. It’s become sort of my signature over the years with family and friends. If I ever can’t decide how I want to cook my cauliflower, this is my go-to!
Since people always send me messages and ask how I cook cauliflower, I thought I’d finally just post it on my blog. This is a simple, easy side that goes well with anything! I had no idea what to call this, because it doesn’t really have a “theme.” Since it’s pretty much just my favorite cauliflower blend, I decided to call it “Lovely Roasted Cauliflower” in remembrance of my old blog name, Addicted to Lovely. The word “lovely” will always have a special place in my heart!
To be honest, I never measure when I’m cooking. These measurements can help guide you, but typically I just take all of the spices and shake them all over the cauliflower until all of the florets are really well coated. First I pour on the turmeric, salt, and paprika, and then then I add dashes of the other spices to “top it off.”
As far as roasting goes, I also usually wing that as well. I basically just throw the cauliflower in the oven at 415-425*F until it starts to get brown and crispy. When the florets’ edges are slightly burnt, it’s perfect!
This is an easy side to pull together and have meal-prepped for the rest of the week! I’m convinced this tastes even better leftover than when you first make it. It just goes to show how you can completely change the taste of any vegetable with just a few spices.
I’ve included all of my favorite spices in here, like turmeric and ginger, which help with digestion and have anti-inflammatory properties. I also always like to add in paprika for an extra kick. The secret ingredient, though, is the dash of cinnamon! Most people wouldn’t think to add cinnamon to a savory dish, but it’s one of my favorite tricks. Not only does the cinnamon help to balance blood sugar, but it also takes the bite out of the rest of the savory spices! If you’re a cauliflower-lover like me, give this recipe a shot! It’s great for anyone looking to add some more vegetables into their diet.
Lovely Roasted Cauliflower (Paleo / Vegan)
- 1 head cauliflower
- 1-2 tbsp coconut oil or avocado oil
- 2 tsp Himalayan pink salt
- 3 tsp turmeric
- 3 tsp paprika
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp black pepper
- Preheat your oven to 415*F. Line a baking tray with parchment paper.
- Cut the head of cauliflower into florets.
- Toss the florets in the oil and spices so that they’re evenly coated.
- Put the coated florets on the baking tray. Bake for 30 minutes, or until the florets start to brown.
- Remove from the oven and enjoy!
Do you have a favorite cauliflower blend?!
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