Simple basic recipe for crispy roasted cauliflower in the oven with optional ingredients for delicious variations. As a main course or side dish just awesome!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 220 ºC.
Wash the cauliflower, remove the leaves and stalk and cut into small florets. In a bowl, whisk together the olive oil, cinnamon, all spices, red wine vinegar, maple syrup, salt and pepper.
Coat the cauliflower florets with the marinade and spread on the baking sheet
Bake in the oven for ca. 25 – 30 minutes, until the cauliflower florets get crispy and turn golden brown. Allow to cool down for a few minutes.
In the meantime, prepare the pomegranate seeds and chop the parsley.
Drizzle some olive oil over the cauliflower and sprinkle with pomegranate seeds and parsley.
Preparing In The Kitchen
Preheat the oven to 220 ºC.
Wash the cauliflower, remove the leaves and stalk and cut into small florets. In a bowl, whisk together the olive oil, cinnamon, all spices, red wine vinegar, maple syrup, salt and pepper.
Coat the cauliflower florets with the marinade and spread on the baking sheet
Bake in the oven for ca. 25 – 30 minutes, until the cauliflower florets get crispy and turn golden brown. Allow to cool down for a few minutes.
In the meantime, prepare the pomegranate seeds and chop the parsley.
Drizzle some olive oil over the cauliflower and sprinkle with pomegranate seeds and parsley.
