Cauliflower For Batch Cooking



3 cups (400 g) (14 oz) frozen cauliflower
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1 Tablespoon extra virgin olive oil 


Night before cooking:

  • Place the cauliflower in a strainer and the strainer on top of a bowl. Place the lid and let it thaw in the refrigerator overnight.

Cooking day:

  1. Place the thawed cauliflower in a baking tray or an oven-safe dish.
  2. Add the salt, pepper, garlic powder, and extra virgin olive oil. Stir well.
  3. Place them in the center of the oven at 390ºF (200ºC). There is no need to pre-heat the oven.
  4. Stir them after 20 minutes and place them back in the oven.
  5. Bake for 10 more minutes or until slightly brown.
  6. Depending on your taste, now it’s the perfect time to cut it into smaller pieces.
  7. Place them in an airtight container and let them cool down completely before storing them in the fridge.


  • Use a clean spoon every time you handle them.
  • If properly stored they’ll last for up to 6 days in the fridge.
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