Tuesday, January 1, 2013

Roasted Cauliflower

Amazingness.  The hubs and I gobbled up the roasted cauliflower.  It was sweet and savory at the same time, my favorite combination.  Some of the kids weren't sure.  I tried the "it is white broccoli" line.  Some people just weren't buying it.  Next time I will make a double batch, that is how good it was. 

  • 1 head cauliflower
  • Olive oil spray
  • Salt, pepper, garlic salt, whatever floats your boat
  • Parmesan if you are not sure what the reaction will be without cheese (like me) so you sprinkled some on about 10 minutes before it was done (totally optional)
Preheat oven to 400 degrees.  Line cookie sheet with foil and spray with olive oil spray.  Wash and cut cauliflower.  My method is to cut off the florets and then slice the florets into slices, maybe 1/4 inch thick along with all the little bits that fall off.  Spread cauliflower on cookie sheet. Spray with olive oil spray.  Sprinkle with garlic salt and pepper.  Toss and spray with a little more olive oil spray.  Bake for 20 minutes.  Remove from oven, flip and stir and spread back out evenly on cookie sheet.  Cook another 10 to 20 minutes, until cauliflower is browning on the edges and is tender throughout. Serve immediately. 

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