I’ve been cooking up a storm lately, taking advantage of the last round of cool days before the heat of summer really sets in.

When roasting vegetables, I almost always go with EVOO (extra virgin olive oil), but roasting cauliflower with coconut oil somehow elevates it to a whole new level. Coconut oil is not as heart healthy as EVOO, but it’s nice to use once in a while. And with this simple side dish you are getting in your cruciferous vegetable, so it all balances out.

1 large head cauliflower, cut into small (1-1/2 to 2″) florets

2 tablespoons coconut oil

salt & pepper

Preheat oven to 450F.

Spread cauliflower florets on a large cookie sheet in a single layer. Melt coconut oil in small pan then drizzle onto florets. Stir and turn florets gently with a spoon to coat evenly. Season lightly with salt and pepper.

Pop into oven and roast for about 20 minutes. Keep an eye on it; you might want to remove from oven and stir halfway through cooking. You want the cauliflower to be golden brown, with the tips just beginning to char.

Remove from oven when done, let rest for a minute, and enjoy!

Serves 4.

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