- Set the oven to 395 degrees. Line a baking sheet with parchment paper and set aside.
- In a sauté pan, combine the coconut oil, turmeric, sea salt, and garlic and onion salts (or powders) over a MEDIUM heat. Once the ingredients have blended together, add the cauliflower florets. Turn the heat up to a MEDIUM-HIGH temp and sauté the florets for about 5 minutes, or until they start to char.
- Transfer the florets to the lined baking sheet and bake for about 25-30 minutes, rotating the pan 180 degrees at least once during baking. You may need to rotate the pan a few times to make sure all the florets bake evenly.
- Remove from heat and serve while warm. Garnish with herbs, coarse black pepper, or other seasonings as desired. This recipe is best enjoyed right after it’s baked. As the cauliflower florets cool, they’ll lost their consistency. Add to main dishes as a side or as a topping on a hearty salad (smaller florets would make an excellent crispy topping).
ROASTED VARIATION: Set oven to between 400 and 450 degrees (depending on how charred you want your florets to be) and roasted for up to 25 minutes for larger florets. For smaller florets, the roasting time will likely be less.