Roasted Cauliflower with Fresh Herbs

I am a firm believer in roasting your vegetables.   You can virtually cook every vegetable in this way and there is really no recipe required!  Use whatever vegetables you have in your house and whatever fresh herbs you have on hand or in your garden.  My Roasted Cauliflower with Fresh Herbs is a basic recipe to get you started.  Then go crazy.

Preheat your oven to 400 degrees.  Start by mincing your fresh herbs.

Then chop your head of cauliflower into large florets.  Cut your sweet potatoes in larger chunks (feel free to leave the skin on!) making sure they are pretty close to the same size so they roast evenly.  In a large bowl combine the cauliflower, sweet potatoes and olive oil.  Toss to coat.  To the bowl add in your fresh herbs and season with salt and pepper.  Toss until everything is well coated.  On a jelly roll pan spread out the cauliflower mixture into an even layer.

Roast for 35-40 minutes, stirring half way through until the cauliflower get a bit brown on both sides and you can pierce it easily with a fork.  Enjoy!

Roasted Cauliflower with Fresh Herbs

  • Yield: 2 Servings
  • Prep Time: 5 min
  • Cook Time: 40 min

Ingredients

  • 1 head of cauliflower cut into large florets
  • 1 medium or 2 small sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp fresh basil minced
  • 1 Tbsp fresh chives minced
  • 1 tsp fresh tarragon minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees. Start by chopping your head of cauliflower into large florets. Cut your sweet potatoes in larger chunks (feel free to leave the skin on!) making sure they are pretty close to the same size so they roast evenly. In a large bowl combine the cauliflower, sweet potatoes and olive oil. Toss to coat. To the bowl add in your fresh herbs and season with salt and pepper. Toss until everything is well coated.

  2. On a jelly roll pan spread out the cauliflower mixture into an even layer. Roast for 35-40 minutes , stirring half way through until the cauliflower get a bit brown on both sides and you can pierce it easily with a fork. Enjoy!

Notes

Use this recipe with any vegetable or fresh herbs on hand!

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