Did you know that roasting is the best way to cook cauliflower? Dry heat from the oven removes moisture from food, concentrating their flavors. And since cauliflower is about 92 percent water, roasting leads to amazingly moist and tender florets!
Since we love roasted veggies so much, we added bell peppers, onions, and tomatoes to the mix to keep this side dish interesting. You can add other veggies if you wish, but this mix is ideal for keeping the cauliflower at center stage.
Start by prepping your veggies. Here's a tip for non-crumbly cauliflower florets: Cut a head of cauliflower in half, but don't cut into the curd. Then, use your fingers to break them into bite-size pieces.
In a small mixing bowl, whisk together melted coconut oil with garlic, curry powder, and black pepper. This is a dynamite combination of sweet and spicy, and when these flavors combine, you won't even miss the added salt. (We promise!)
Roast your cauliflower mix at 350°F for about 20 minutes, or until the veggies are tender and lightly browned. Serve as a side dish alongside your favorite main course, and enjoy it while it's hot!
