Surprisingly Awesome: Roasted Cauliflower

by Rebekahcooked up on March 16, 2012

This was a side dish to some lovely veggie risotto we had the other day. It was Dave’s idea and I thought “Sure, why not.” I expected it to be good. I did not expect it to be as great as it was! (Not because of Dave! I just had never had cauliflower roasted.)

Magical things happen when you put veggies in the oven with a little oil and salt. In this case, the flavor gets amped WAY up and it tastes like a totally different food! All of a sudden the last thing to go from the veggie tray is robust, tangy – almost citrusy. I don’t know how it happens but I am TOTALLY ok with it.

Here’s all you need for this pleasantly easy dish:

  • A head of cauliflower
  • Coarse salt and freshly grated black pepper
  • Olive oil
  • Paprika
  • Any other seasonings you’d like to use!

Cut the cauliflower into bite-sized pieces and toss with the rest of the ingredients. Bake on a nonstick sheet at 350 for 30-40 minutes.

I will never stop being amazed at the great ways we can manipulate vegetables.

1 Comment

  1. I did the same with brussels sprouts last weekend and they’re amazing – I agree, a bit of olive oil and salt can really transform veggies! I will try the cauliflower tonight!

    Comment by Laura — April 1, 2012 at 8:23 am

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Sheet Pan Spring Roasted Veggie Grain Bowl

Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.

Protein-Packed Tuna, Quinoa and Veggie Salad

I flip the script on the OG #notsaddesklunch.

Green Goddess Bowl Power Salad

One of my favorite springy power lunches!