Roasted Cauliflower

I used to dislike cauliflower. It was always mushy, and tasteless. But recently I started roasting it in the oven, and I will never go back. It gets a bit crispy around the edges and still retains that satisfying crunch without being bitter. I love eating cauliflower this way. 


I made roasted cauliflower, baked tilapia, and polenta for dinner tonight. I thought it was super tasty. This post is for anyone that has sworn off of cauliflower. Maybe experience has led you to believe that it is a vegetable that is destined to become bland mush. But I am here to tell you that it can be made into something flavorful, crisp tender, and fabulous! The great news is that it is also in season right now. So grab a head a cauliflower on your next trip to the grocery store and roast away.

Roasted Cauliflower:
Serves 4-6 as a side dish

1 head of cauliflower
Olive oil
Salt and Pepper
Paprika

Preheat oven to 400 degrees.
Cut up one cauliflower and spread it out on a large pan. Drizzle with olive oil. Season with salt, pepper, and paprika to taste. Toss to coat evenly. Place in oven and roast 30 minutes.

Comments

Popular posts from this blog

DIY Airlock for Lacto-fermentation

Treasure Map Cake

Lavender Rosemary Soap