Roasted Frozen Cauliflower Florets
Author -Yields: 4 servings
Ingredients
- 16 ounces frozen cauliflower florets, not defrosted (455g)
- 1 tablespoon olive oil, plus a little extra for the roasting pan
- 1/4 teaspoon garlic powder
- Salt
- Freshly ground black pepper
- 1-2 tablespoons cashew parmesan cheese (to taste; substitute nutritional yeast)
- Optional: Freshly squeezed lemon juice, fresh, chopped parsley, vinaigrette of choice, tahini dressing, chopped nuts or seeds,
(for finishing)
Instructions
- Preheat the oven to 425°F / 220°C and line a baking sheet with foil. Alternatively, use a nonstick baking sheet. Drizzle just a tiny bit of olive oil onto the foil or baking sheet and use your fingers or a pastry brush to rub it around. The cauliflower florets should roast without oil for the first 15 minutes of baking; this small amount of oil is just to prevent too much sticking.
- Transfer the frozen florets onto the baking sheet. Roast the florets for 15 minutes. At this point, they'll no longer be frozen, but they won't yet be roasted. Drizzle the tablespoon olive oil over the florets, then dust them with the garlic powder, a pinch of salt, a few turns of freshly ground black pepper, and the cashew parmesan cheese or nutritional yeast. Mix the florets on the sheet with a spoon or spatula.
- Return the florets to the oven. Roast for another 15-20 minutes, or until they're browning and very tender.
- Add any additional finishing ingredients you like, and serve.