This is not your ol’ fashioned steamed cauliflower. Oh no, this one hits the spot. Roasted in extra virgin olive oil and perfect blend of garlic and onion, this side dish is sure to please the pickiest of taste buds.
It also happens to be one the easiest dishes to make. It’s a great start for children in the kitchen as there’s little prep and little hands love to stir things.
It’s also a great substitute for potatoes since the texture is quite similar to the spuds. These cauliflowers are great with any meat or fish entree. And the possibilities are endless with what you can add to it. I like to keep it simple with just onion granules and garlic powder but you can make cajun cauliflower by stirring in some smoked paprika and chili powder. Or add some ranch dressing in lieu of the olive oil for a more traditional taste.
Wash and cut the cauliflower. I prefer slices not florettes, but that’s a personal preference.
Lay out on a cookie sheet.
Toss well with salt, garlic powder, minced onion and olive oil. Roast in oven at 425° F (225° C) for 20 minutes on one side, flip the cauliflowers and roast on the other side for 15 more minutes.
Enjoy with your favorite meat dish.
- Preheat oven to 425°F (220°C)
- Slice cauliflower or cut into florettes and spread out on cookie sheet. Toss with the remaining ingredients and roast in oven for 20 minutes on one side, flip the cauliflower and roast another 15 minutes.
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