Roasted Cauliflower with Butternut Squash Seed Oil


1 head of cauliflower, cut into florets
1/3 Cup Butternut Squash Seed Oil
1 tsp Kosher Salt, or to taste
1/2 tsp Ground Black Pepper, or to taste


Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, toss cauliflower florets in the Butternut Squash Seed Oil and salt and pepper (to taste). Spread vegetables evenly on the parchment-lined baking sheet and pop it in the oven.

Roast for about 20 minutes, or until vegetables are tender (but not mooshy). Toss after ten minutes or so, so that vegetables are evenly cooked.

This easy recipe works great with asparagus or with any root vegetable, including beets, carrots, potatoes.