30 minute crispy roasted cauliflower

Why families will love this recipe

It’s tough to get the kids to eat vegetables, but even my 3-year old will eat this version of roasted cauliflower. The trick is garlic and shallots, and making the cauliflower crispy. It’s a simple twist on a healthy classic, and the whole family will love it.

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Prep is short, and cooking is mostly hands off in the oven. It’s a great, low-mess side to cook in the oven while the mains cook on the grill or stove top. 

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The dish also works well if you swap the cauliflower for broccoli, but you’ll need to reduce the cooking time as the broccoli cooks faster than the cauliflower. 

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The roasted garlic can also be mashed with 2-4 tablespoons of butter to create a garlic butter dipping sauce. It makes the dish less healthy, but it’s worth a try if you’re having trouble getting the kids to eat the veggies. 

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This is a great side to add any main. If you can’t find shallots, red onions will work as a substitute.

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Instructions:

• Adjust oven and pre-heat
  
  • Adjust the oven to the lowest position and pre-heat to 425 degrees.

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• Prep baking sheet
  
  • Toss cauliflower, shallots, olive oil, garlic, salt, and pepper together on the baking sheet.

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• Roast
  
  • Cook in the oven until the veggies are lightly browned. Total time to roast is about 25 minutes, but you should stir at the halfway mark to make sure all sides of the veggies get crispy edges.
  • Remove from the oven and let sit for a few minutes before serving.   

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