Ingredients:
- 1 large head of cauliflower, about 6-8 cups, cut into 1-inch florets
- 3 Tablespoons olive or avocado oil
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground pepper, plus more to taste
- ½ teaspoon garlic powder
- Fresh parsley, chopped finely, for garnish
Instructions:
- Preheat oven to 400°F.
- Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
- Add cauliflower to a bowl and toss with oil, salt, pepper and garlic powder.
- Put the cauliflower on a rimmed baking sheet and roast for 25-30 minutes, tossing halfway. Broil for 2-3 minutes at the end if you want to brown/crisp the cauliflower. Be sure to watch the cauliflower closely near the end so it doesn’t overcook or burn.
- Serve immediately and top with fresh parsley.