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Spiced Roasted Cauliflower

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Spiced Roasted Cauliflower

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!

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

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1/2 cup
Amount Per Serving
Calories
50
Total Fat
3g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
95mg
Total Carbohydrates
4g
Fiber
2g
Sugar
2g
Protein
2g
WW Freestyle
1
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
0 Lean Meat

9 Comments

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

  2. 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).

    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!

    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.

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