Cauliflower. What a fun name for a veggie, especially if you slow down the syllables: Kahl-EEE-flower. Tee hee!
I can’t believe I’ve never roasted this versatile veggie before, but no more. So easy to make, with endless variations, this is going to be a staple in my “I have 20 minutes to make something before my midterm” type of days.
Want to try? Simply cut up the head of cauliflower into florets (I kinda chopped mine at random, don’t get too nit-picky), put into a big bowel, add a healthy drizzle of olive oil, any spices you like, and toss. Once coated well, put in a baking pan and roast at 400 degrees for about 20ish minutes, turning halfway through.
Spices on mine: tons of nutritional yeast, cracked black pepper, a smidgeon of salt (I’m firmly on the less salt is better team), tons of smoked paprika (I told you I was addicted!), garlic, and a bit of cayenne (omit if you’re a spicy wimp). Really though, the combinations are endless so run wild! I’m sure parsely, oregano & basil would work or maybe cumin & cinnamon if you’re feeling adventurous. Let me know if you do!
Now, excuse me I’m off to go gorge on some Trader Joe’s Cherry Dark Chocolate (non-dairy) ice cream and peruse the Netlflix instant watch. Tah!