Oven Roasted Cauliflower with the savory flavors of olive oil, rosemary, and sea salt is paleo, naturally gluten free, top 8 free, and irresistible even to the pickiest of eaters!
We’re a family of 6 living a gluten free, soy free, oat free, and low sodium lifestyle. But we NEVER skimp on flavor and are always trying to find new recipes or different ways to cook up an old favorite. Roasting vegetables is one of our favorite ways to serve them. Have you tried our Bacon Roasted Brussels Sprouts yet? it’s one of my most requested recipes from the kiddos. I like to think it’s the brussels sprouts, but…I’m sure the bacon plays a role 😉
There’s a lot of applause for greens lately, and it’s well deserved. But cauliflower is an often glanced-over veggie that is surprisingly nutritions! 1 serving (equal to 1 cup or 100 grams) packs over 2/3 of your daily vitamin C, 2.5 grams of fiber, and 20% vitamin K, among other things.
This is an easy recipe with less than 10 minutes prep time and minimal cleanup. Simply wash and chop your cauliflower, toss with olive oil and some seasonings, sprinkle with sea salt and pepper, and bake. I LOVE using these pre-cut parchment sheets to line the baking sheet for super easy cleanup (remember that family of 6 thing? I’m a sucker for quick and easy!)
Rosemary and Olive Oil Cauliflower
*gluten-free *soy-free *egg-free *dairy-free *nut-free *oat-free *paleo
- 1 large head cauliflower, washed, core removed, and chopped.
- 1/4 cup olive oil
- 1 T dried rosemary
- 1/2 tsp garlic powder
- sea salt & pepper to taste
- Preheat oven to 400° F.
- Cover a large baking sheet with parchment.
- In a large bowl, toss chopped cauliflower, olive oil, and rosemary until everything is evenly distributed.
- Spread onto prepared baking sheet and sprinkle with sea salt and pepper.
- Bake for 30 minutes, until cauliflower is tender and has started to brown on the edges.
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