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Spiced Roasted Cauliflower

 

I think that cauliflower is a much undervalued vegetable. It is sort of nondescript when you see it next to broccoli, and other more colorful veggies. In fact for a long time I never bought it because I wasn’t really sure what to do with it. The only person I know who regularly serves it is my mother in law, and she smothers it in cheese (in true Southern fashion.) Then I learned how to roast cauliflower. Cauliflower is an amazing vegetable if you spice it up, and roasting it brings out so much more flavor than steaming. This side dish is amazingly simple and versatile. We have eaten this many times on a weeknight, but it would also be impressive served alongside a fancy steak or roast when entertaining. Another plus, if you (or your guests) are cutting back on carbs, this recipe is paleo and gluten free and makes a great substitute for rice, pasta, or potatoes.

Spiced Roasted Cauliflower

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 3 cups cauliflower florets (about one head)
  • 2 teaspoons minced garlic
  • 2 teaspoons cooking oil (olive, coconut, etc.)
  • 0.5 teaspoons chili powder (or to taste)
  • coarse salt and ground pepper to taste

Directions:

Preheat oven to 425 degrees. In a large bowl, toss together cauliflower, garlic, and cooking oil until coated. Sprinkle with salt, pepper, and chili powder and toss again until evenly coated. Pour cauliflower onto a rimmed baking sheet or roasting pan in a single layer. Bake in preheated oven 25-30 minutes or until cauliflower is fork tender and just begins to char.

Freezing Directions:

Toss together ingredients as directed above. Do not cook. Place cauliflower in gallon freezer bags, label, and lay flat to freeze. TO SERVE: Do NOT thaw. Preheat oven to 425 degrees. Pour frozen cauliflower onto a rimmed baking sheet or roasting pan in a single layer. Bake in preheated oven 30-40 minutes or until cauliflower is fork tender and just begins to char.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

5 Responses to “Spiced Roasted Cauliflower”

  1. Crystal says:

    Should you blanch the cauliflower before freezing?

  2. Sarah says:

    This is really good. I love the freeze-ahead option, too, as it requires no cooking!

  3. Bree says:

    I made these spicy little cauliflowers last night and they were OH SO GOOD with my Italian seasoned chicken tenders. Just perfect!

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