I have another roasted cauliflower recipe with onions, garlic and parmesan, but this has become my new favorite. It’s hard to give an exact recipe because I don’t really measure things, and it’s going to depend on how much cauliflower you have, but this should be a pretty good starting point. You may need to add a little more seasoned salt, and you can use more Italian seasoning if you want or just skip it altogether. It’s all good.
1 large head cauliflower (about 1.5 pounds)
2 Tablespoons avocado oil
1-1/2 teaspoons Morton’s seasoned salt
1/4 teaspoon Italian seasoning (or more to taste, but it’s optional)
3 Tablespoons sliced almonds
3 Tablespoons butter
Preheat your oven to 450 degrees. Wash and dry the cauliflower as well as you can, and cut into small florettes. Put in a 9 X 13 pan, or spread on a baking sheet and drizzle on the avocado oil, sprinkle on the seasoned salt and Italian seasoning, and toss to coat.
While the cauliflower is roasting, cook the almonds and butter in a small saucepan until the almonds are toasted and the butter is a dark golden color. Pour into a small container to halt the cooking and set aside.
Bake about 30-35 minutes, until the cauliflower is looking toasty, getting browned, and there are a few tiny charred spots. Toss in the almonds and browned butter, and serve.
NOTE: A word about oils. You can use another oil to roast, but make sure it’s OK for use at high temperatures. Do not use olive oil, which is only good for cooking up to 350 degrees. I use avocado oil because it’s a healthy oil, and good for cooking up to 450 degrees. BUT most avocado oils you find in the store are NOT pure avocado oil, so be careful what you buy! I buy Chosen Foods brand, which Walmart carries. Also, most olive oils are not pure either. I usually buy Kirkland brand at Costco, but there are others, so do your research.