A simple way to cook cauliflower and it reheats beautifully!
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
1 large head cauliflower, trimmed and cut into bite-size florets
½ olive oil
½ teaspoon salt
A handful castelvetrano olives, pitted & chopped
2 garlic cloves minced
1 ½ tablespoon fresh lemon juice (or you could substitute using 8 drops lemon vitality essential oil and the water
1/4 teaspoon red pepper flakes
4 ounces pancetta, diced
¾ teaspoon cumin or 6 drops cumin vitality essential oil
½ cup shredded Parmesan
Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil & salt. Roast for 15 minutes.
In a small bowl, whisk together olives, garlic, lemon juice, red pepper flakes, and a large pinch of salt. Drizzle in the rest of the olive oil and whisk together.
After the cauliflower has roasted for 15 minutes, add pancetta and cumin or cumin vitality essential oil to the pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 20 minutes, until cauliflower is tender and the cheese is golden brown.
We make this almost every week to reheat as a side dish or to add to a rice bowl with other vegetables!