These roasted cauliflower florets are roasted in olive oil and sprinkled with salt, and looking and tasting even better than popcorn.
- 4 cups Cauliflower - cut into large florets
- 2 tsps Olive oil
- Salt - To Taste
Total Fat 5g
- Core and cut into florets.
- Toss with olive oil to coat.
- Sprinkle with a generous amount of salt or to taste.
- Roast at 450ºF until tender and browned, about 25-30 minutes.
- Serve with extra virgin olive oil for a drizzle.