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A generous platter of herb-roasted cauliflower with crisp browned spots for Full GAPS

Herb-Roasted Crispy Cauliflower for Full GAPS

Tender Full GAPS cauliflower florets with crisp browned spots, ghee and measured ginger, garlic, oregano and basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower about 2 pounds; florets only, cut into somewhat even bite-size pieces
  • 1/4 cup ghee, coconut oil or rendered animal fat gently melted
  • 1 teaspoon pure dried ginger powder
  • 1 teaspoon pure garlic powder
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2-3/4 teaspoon mineral salt to taste
  • lemon wedges optional, for serving
  • 1/4 cup fresh parsley or basil optional, chopped for finishing

Equipment

  • One or two uncoated stainless-steel rimmed sheet pans
  • Unbleached parchment, optional
  • Large stainless-steel, glass or ceramic mixing bowl
  • Sturdy knife and wood cutting board
  • Measuring cups and spoons
  • Large wooden spoon

Method
 

  1. Preheat the oven to 425°F.
  2. Set out one or two uncoated stainless-steel rimmed baking sheets. Line them with unbleached parchment if desired, or leave the clean sheets ungreased.
  3. Remove the fibrous stalk and cut the cauliflower into somewhat even bite-size florets.
  4. Place the florets in a large stainless-steel, glass or ceramic mixing bowl.
  5. Pour the gently melted ghee, coconut oil or rendered animal fat over the cauliflower. Add the dried ginger, garlic powder, oregano, basil and mineral salt.
  6. Toss thoroughly until every floret has a light sheen and the dried herbs are distributed across the surfaces.
    Raw cauliflower florets evenly coated with melted ghee and measured dried herbs in a glass bowl
  7. Spread the florets in one uncrowded layer so every piece touches the pan or parchment without overlapping another piece. Divide the batch between two sheets if one sheet is crowded.
    Coated cauliflower florets in one uncrowded layer on a parchment-lined stainless sheet pan before roasting
  8. Roast for 25 to 30 minutes, until the florets are tender and browned in spots.
  9. Serve warm, with optional lemon wedges alongside and optional chopped fresh parsley or basil over the top.

Notes

Full GAPS: Use ghee, coconut oil or rendered animal fat for cooking. Plant oils remain raw.
Pan spacing: Keep one uncrowded layer. Use a second sheet if the florets touch or overlap.
Endpoint: Roast 25 to 30 minutes and stop when tender and browned in spots.
Scaling: The 2x control uses two four-pound cauliflower batches and doubles every measured ingredient. Divide the florets over enough sheets to keep a single uncrowded layer.
Storage: Cool leftovers before covering in glass or ceramic and refrigerating. Reheat in one layer for the best texture.

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