1 head organic cauliflower, sliced into pieces about 1/4-1/3" thick
2-3 Tbs raw, organic coconut oil
sea salt
pepper
5 cloves crushed organic garlic
I sautee the garlic for about 5-7 minutes in the coconut oil to get the oil all infused and delicious. Then toss all the ingredients into a bowl. Place on a metal pan in a single layer. (The parts that touch the pan roast up the best!) Don't forget all the little peices of garlic and tiny broken pieces of cauliflower, these are the most amazing when finished!
Roast at 450, stirring and flipping and rearranging every 10-15 minutes or so, until desired effect if acheived. I prefer mine extra roasted and carmelized, and let them cook 50 minutes. Some prefer them less so, at about 35 minutes.
Ooh, sounds great. I do a different variation. I cut up red, yellow and orange peppers into strips, sweet onions into chunks, carrots cut diagonally, whole garlic cloves, potatoes or yams are optional. I put into a large bowl, drizzle in olive or coconut oil, garlic powder and basil, which is optional. Coat veggies and lay on baking sheet or baking pan. Bake 375 until veggies are tender. The roasted garlic is amazingly sweet and flavorful. You can spread it on a toast or cracker even.
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