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Okay, be honest… did you know roasted cauliflower was even a thing before AIP? Me neither. Pre-AIP I thought cauliflower was best served boiled with liquid cheese poured over it. B-O-R-I-N-G. Looking back, I’m so sad I missed so many opportunities to eat delicious roasted cauliflower, which can easily be dressed up with a wide variety of herb and spice mixtures. I recently dreamed up this version when I found myself with a container of leftover fresh marjoram and a head of cauliflower I didn’t want to go bad. (If you follow me on Instagram, you know I hate food waste, so a lot of my best recipes are born out of trying to salvage food.) This is a fast, yummy side for weeknight meals, but also looks sophisticated enough to make it on a holiday menu. Enjoy!
- Preheat oven to 425 degrees. Line a baking sheetwith parchment paper, set aside.
- Melt solid cooking fat.
- Cut cauliflower into florets, put in large mixing bowl. Pour fat over cauliflower.
- Add remaining ingredients to bowl, mix well to coat cauliflower.
- Pour cauliflower on baking sheet, spread out evenly.
- Roast in preheated oven for 25 minutes or until browned and crispy.