Smoky Roasted Cauliflower with Thyme and Garlic
This cauliflower is the perfect balance of smoky, salty, sweet, savory, and crunchy. It's the perfect accompaniment to a perfectly cooked steak.
Servings: 4
Calories: 151kcal
Ingredients
- 11 cups fresh cauliflower florets (~2 small/medium heads of cauliflower)
- ¼ cup olive oil, plus 1 tbsp
- ¾ teaspoon smoked sea salt
- 1 ½ tablespoon dried minced garlic
- freshly cracked black pepper, to taste
- 3 sprigs fresh thyme (or 1 tablespoon dried)
Instructions
- Preheat oven to 375°F.
- Make sure all cauliflower florets are cut into bite-sized or smaller pieces. See pictures for reference.
- Grease large sheet pan with 1 tablespoon olive oil
- Add cauliflower to pan. Drizzle with olive oil. Sprinkle with smoked salt, dried garlic, and black pepper. Add thyme sprigs and toss until well combined. Distribute thyme sprigs throughout the pan.
- Roast in preheated oven for approximately 1 hour. Let cauliflower roast for about 30 minutes before stirring/flipping it. After the first 30 minutes, stir/flip the cauliflower every 5-10 minutes until it's done. Serve warm.
Nutrition
Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 521mg | Potassium: 864mg | Fiber: 6g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 134mg | Calcium: 67mg | Iron: 2mg
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