By Irene Hayton

Roasting gives cauliflower a nice flavor—it tastes better cooked this way than steamed.

• 1 tbsp (15 ml) coconut oil
• 2 cups (500 ml) cauliflower florets (cut into bite-size pieces)
• unprocessed sea salt

Preheat oven to 400° F (200° C).

Melt the coconut oil in a medium saucepan over low heat. Add the cauliflower, sprinkle with sea salt, to taste, and mix to coat with oil. Arrange cauliflower in a single layer in a baking dish. Bake for about 10 to 12 minutes, stirring every 3 minutes, until tender-crisp and lightly browned.