Enjoy convenience at its most delicious with Roasted Frozen Cauliflower—seasoned vegetables made with the greatest of ease.
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Sometimes the most delicious aspect of a meal is the convenience with which it’s made. That’s the case with this dish: Roasted Frozen Cauliflower.
As the name indicates, we’re turning to that section of the grocery store I don’t typically explore: the one filled with all the frozen vegetables. When time allows, I will always choose fresh (unless the recipe specifically calls for frozen). But on those occasions when my watch is ticking and my calendar is quickly filling up, I turn to the ice-cold variety.
Luckily, cauliflower is more than accommodating. Not only can it serve as my pizza crust and my low-carb rice replacement, it can taste great even frozen.
Is Roasted Frozen Cauliflower Healthy?
Yes, cauliflower is a vegetable that contains a multitude of nutrients, minerals, vitamins, and fiber. It’s low in carbs, making it a favorite for those on keto and low-carb diets. It’s also suitable for vegan (ensure the vegetable seasoning contains no animal products), vegetarian, dairy-free, paleo (depending on the seasoning), gluten-free, and Mediterranean diets.
INGREDIENTS
- 1 1/2 lb. frozen cauliflower florets
- 3 tbsp olive oil
- 2 tbsp roast vegetable seasoning
INSTRUCTIONS
Prep
Preheat the oven to 425°F. Spread the frozen cauliflower out on a baking sheet.
Sprinkle
Sprinkle the olive oil and vegetable seasoning over the florets.
Toss
Toss together with your hands so that it is evenly coated.
Roast
Roast for 45–50 minutes.
DEVOUR!
Tips & Tricks to Making Perfect Roasted Frozen Cauliflower
- Cut any large florets. You want each piece to be the same size to ensure even cooking.
- Don’t overcrowd the pan. The heat needs to access all sides of the cauliflower.
- Keep an eye on your cauliflower. The high heat is intended to caramelize the florets while leaving the inside soft, but depending on the strength of your oven, you run the risk of burning them.
- Add citrus juice or balsamic vinegar for a splash of freshness.
FAQs
It’s not necessary if you are using a large pan. But if your pan is small and the cauliflower is crowded, you may want to stir things up to ensure even cooking.
If you have the time, you can thaw or steam the cauliflower for even cooking. Then pat the florets dry to promote a crispier texture.
Sure, just select one with a high smoke point: vegetable oil, coconut oil (melt it first), avocado oil, grapeseed oil, sesame oil, or sunflower oil. Bear in mind that each oil has its own distinct taste and will influence the cauliflower to different degrees.
A tahini, a yogurt-based sauce, or a garlic aioli would all give your florets a wonderful zip.
Typically, you’ll find some or all of rosemary, oregano, thyme, garlic powder, onion powder, dried parsley, and celery salt. You can either make your own or, in the spirit of convenience in this dish, buy it pre-packaged. If you’re going the latter route, inspect the label to see what it’s packing.
Other Cauliflower-Based Recipes
Cauliflower Bread: Cauliflower does for bread what it did for rice—provide a low-carb alternative.
Cauliflower Fried Rice: The evolution of cauliflower rice continues.
Air-Fryer Buffalo Cauliflower: When you want wings but you don’t want wings.
How To Store Roasted Frozen Cauliflower
Let the cauliflower cool completely then store in an airtight container. It should keep for up to 4 days in the fridge. To reheat, place it back in the oven at 375°F until warmed through. You can also freeze the cauliflower. Place the florets on a baking sheet then put it in the freezer until each piece is solid. Take them out and place them in an airtight container or freezer-safe bag. They should keep for 3 months.
Easy Roasted Frozen Cauliflower
Ingredients
- 1.5 lb. frozen cauliflower florets
- 3 tbsp olive oil
- 2 tbsp roast vegetable seasoning
Instructions
-
Preheat the oven to 400°F. Spread the frozen cauliflower out on a baking sheet.
-
Sprinkle the olive oil and vegetable seasoning over the florets.
-
Toss together with your hands so that it is evenly coated. Roast for 45–50 minutes.
Notes
- Don’t overcrowd the pan. The heat needs to access all sides of the cauliflower.
- Keep an eye on your cauliflower. The high heat is intended to caramelize the florets while leaving the inside soft, but depending on the strength of your oven, you run the risk of burning them.
- Add citrus juice or balsamic vinegar for a splash of freshness.
Nutrition
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