Roasted Rainbow Cauliflower
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield4-6 servings
Ingredients
Cauliflower
- 1 medium head purple cauliflower
- 1 medium head orange cauliflower
- 1 medium head green cauliflower
- 1 medium head white cauliflower
- 1/4 cup olive oil
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 scallions for garnish
Tahini Dressing (optional)
- 1/4 cup tahini
- 1/4 cup coconut aminos
- 1/4 cup freshly squeezed lemon juice
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
Preparation
Cauliflower
1
- Preheat oven to 425 degrees F.
- Remove green leaves from cauliflower and discard.
- Cut heads of cauliflower into medium sized florets and rinse.
- In a small bowl, mix together the seasoning.
- Slightly grease two baking sheets with olive oil and divide the cauliflower between the two pans. You don’t want to crowd them.
- Drizzle olive oil over the florets and gently toss to coat.
- Sprinkle seasoning over the florets and toss again to coat. Arrange the cauliflower so that the florets are facing up.
- Place both pans in the oven.
- Slice the scallions into rings and set aside for garnish.
- Roast for 25-30 minutes, swapping the pans half way through the cooking time.
- Remove the florets from the oven as soon as they begin browning and are fork tender.
- Transfer to a serving plate and garnish with sliced scallions.
- If using, drizzle some of the tahini dressing over the cauliflower.
Tahini Dressing (optional)
2
- In a small bowl, whisk together the tahini, coconut aminos, and lemon juice.
- Add the salt and garlic powder and mix well.
- Adjust seasoning to taste.
- If you would like a thinner dressing, add a tablespoon of water.
