Back
Recipes / Side Dish

Spiced Roasted Cauliflower - Dump and Go Version

Plan This Recipe Print

Spiced Roasted Cauliflower - Dump and Go Version

Kim
The Cook
4 Servings
6 Ingredients
9 Comments

Tossed in chili powder and garlic, this easy Spiced Roasted Cauliflower yields golden florets of flavorful delight to savor around your dinner table. You'll never think of cauliflower as boring again!

Read More
4 Servings
6 Ingredients
9 Comments

Ingredients

  • 3 cups dice Cauliflower
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Coconut Oil
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ teaspoons Chili Powder

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, toss together cauliflower, garlic and coconut oil until coated.
  2. 7022074 Upgrade to a paid membership 90487 to unlock all instructions 84741
  3. 4148682 Upgrade to a paid membership 20447 to unlock all instructions 39355

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 3451673 Upgrade to a paid membership 73370 to unlock all instructions 45282
  3. 9198626 Upgrade to a paid membership 86344 to unlock all instructions 25208

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, toss together cauliflower, garlic and coconut oil until coated.
  2. Sprinkle with salt, pepper and chili powder. Toss again until evenly coated.
  3. Pour cauliflower onto a rimmed baking sheet or roasting pan in a single layer.
  4. Bake at 425 for 25-30 minutes or until cauliflower is fork tender and just begins to char.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1/2 cup
Amount Per Serving
Calories
61
Total Fat
3g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
110mg
Total Carbohydrates
8g
Fiber
3g
Sugar
3g
Protein
3g
WW Freestyle
1

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, paleo, vegetarian, gluten-free, dairy-free, gluten-free-dairy-free, fall, spring, summer, vegan, low-sodium, low-carb, real-food, egg-free, diet, wwfreestyle, wwfreestyle0-2

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, paleo, vegetarian, gluten-free, dairy-free, gluten-free-dairy-free, fall, spring, summer, vegan, low-sodium, low-carb, real-food, egg-free, diet, wwfreestyle, wwfreestyle0-2

9 Comments

Join the discussion

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

    Reply

  5. I am confused. Original baking takes 25-30 min, baking from freezing takes 30-40 min, I am not seeing the time saving benefit. Cutting cauliflower takes like 10 min, or you can buy pre-cut ones in a bag. This double baking will cost more (in time, and money – double baking, and washing of the pan twice). Not to mention all those plastic bags in the garbage.
    I only ever found freezing things like egg muffins and meatballs as time saving. I use these for kids lunches, and can defrost a few in microwave without the need to use an oven. Everything else i cook in large batches, and we eat it for several days. I am not running a restaurant (every day does not have to be a different dinner meal). Its all made from scratch, so its all healthy and delicious. Plus soups and stews taste better on the following days. And if you have food in the fridge there is no need for (unhealthy) take-out, and if you have teens in the house, they can warm up the food for themselves and younger siblings. For variety make a different salad to go with dinner (even changing 1 ingredient can change the taste, or even the dressing).

    Reply

    1. All of that is very true.

      I think some people (including me) like to have a variety available for dinner each night. I like to look at what is in the freezer and say “Hey! Chicken sounds good – I will make that.” without having to start from scratch with frozen meat. Having healthy meals already made and able to throw into my IP is a dream for me and my family.

      Every family is different and has different needs. I completely understand freezer meals might not be your thing. Our site is also set up to make same day – feel free to look around and double things to make for several meals.

      Thanks for stopping by!

      Reply

    2. Anna,
      When reading your comment, I think you might be confused about the directions.
      As I read the recipe, for the pre-made frozen version, there is no cooking before freezing.
      The prep work is done and the food frozen, then just poured onto a baking dish and baked before the meal. Cooking is a bit longer, but the prep work is already complete, and performed once to make many portions for many days.
      So, there shouldn’t be multiple pans to clean, and over the long run it should be more convenient many meals from one prep session.

      Reply