Veggies and Sides

Roasted Rosemary & Sea Salt Cauliflower

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!

Oven Roasted Cauliflower with the savory flavors of olive oil, rosemary, and sea salt is 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 😉

Oven Roasted Cauliflower with the savory flavors of olive oil, rosemary, and sea salt is naturally gluten free, top 8 free, and irresistible even to the pickiest of eaters!

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. 

Oven Roasted Cauliflower with the savory flavors of olive oil, rosemary, and sea salt is naturally gluten free, top 8 free, and irresistible even to the pickiest of eaters!

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!)

{Oven Roasted}

Rosemary and Olive Oil Cauliflower

ThereIsLifeAfterWheat.com

*gluten-free *soy-free *egg-free *dairy-free *nut-free *oat-free *paleo

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 400° F.
  2. Cover a large baking sheet with parchment.
  3. In a large bowl, toss chopped cauliflower, olive oil, and rosemary until everything is evenly distributed.
  4. Spread onto prepared baking sheet and sprinkle with sea salt and pepper.
  5. Bake for 30 minutes, until cauliflower is tender and has started to brown on the edges. 

This post contains affiliate links. If you purchase something through these links, I will receive compensation at no additional cost to you. As always, I only link to products that we use and love and therefore think you will love, too!

This recipe is a part of Allergy Free Wednesday and Gluten Free Fridays

Oven Roasted Cauliflower with the savory flavors of olive oil, rosemary, and sea salt is naturally gluten free, top 8 free, and irresistible even to the pickiest of eaters!

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10 Comments

  • Reply
    Strength and Sunshine
    February 17, 2016 at 3:41 pm

    You can never go wrong with some baked cauli!! So yum!

  • Reply
    anisakazemi
    February 17, 2016 at 7:05 pm

    so simple and delish

  • Reply
    JulesShepard
    February 17, 2016 at 9:51 pm

    Love this combo! I make roasted broccoli + sea salt + red pepper flakes on a weekly basis. My kids will actually eat broccoli this way! I love the idea of this combo with cauliflower. Can’t wait to try!
    ~jules

    • Reply
      LifeAfterWheat
      February 27, 2016 at 12:15 am

      Love the idea of red pepper flakes, Jules!

  • Reply
    Sylvie Shirazi (@gourmandeinthek)
    February 17, 2016 at 11:13 pm

    Love this, roasted cauliflower is the best!

  • Reply
    Allergy Awesomeness
    February 18, 2016 at 3:15 pm

    I’m always looking for new ways to eat cauliflower, thanks!

  • Reply
    Raia Torn (@RaiaTorn)
    February 24, 2016 at 4:39 pm

    Mmm! I love roasted cauliflower. Easy and delicious! Thanks for sharing this at Savoring Saturdays!

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