I recently made this robust Fall dish for a cooking demonstration for the wonderful employees at Anchin, Block, & Anchin.
It’s a great side dish to bring to holiday dinners or potlucks. Even if you don’t like cauliflower, the taste completely transforms in the oven as it browns. The simplicity of the sea salt and olive oil are brilliant and delicious.
- Head of cauliflower
- ¼ cup olive oil
- Himalayan Sea Salt
- Preheat over to 450 degrees F, and line a baking tray with tin foil.
- Wash and chop up cauliflower, and toss in bowl with olive oil and himalayan sea salt.
- Roast for about 25 minutes or until golden brown.
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