Yep, this is another post about cauliflower. If you are a regular reader, you know that I posted Creamy Mashed Cauliflower just a couple of weeks ago.
Cauliflower is one of those vegetables that a lot of people have an aversion to and as it turns out, roasting it is a great way to introduce it to those pickier eaters and cauliflower newbies. Roasted cauliflower not only has a wonderful nutty taste but browning of the florets has a great texture.
This is a simple recipe with minimal prep time that you will come back to again and again!
- For instructions on how to cut a head of Cauliflower into florets, click on my Creamy Mashed Cauliflower recipe.
- If you really want to save time, pick up a bag of Cauliflower florets. I know that Trader Joe’s sells them as well as Dole, which is carried in most major supermarkets.
- I use a glass baking dish (aka Pyrex lasagna dish) instead of a cookie sheet. I find it easier to clean and would rather just do a quick spray of Spectrum High Heat Canola Spray Oil than line a cookie sheet with tin foil (my cookie sheets are non-stick and current recommendations are against spraying non-stick cookware with anything as it adheres to the surface).
- 1 head of cauliflower, cleaned and cut into florets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- non-stick cooking spray
- Preheat oven to 450F. Prepare cauliflower into florets.
- Put florets into a gallon size ziploc bag; add olive oil, salt, parsley, paprika, garlic powder. Seal bag and shake to distribute oil and herbs.
- Lightly spray glass baking dish with non-stick cooking spray (or spray tinfoil on baking sheet). Empty ziploc bag into dish.
- Place in oven for 15 minutes.
- Toss and cook for an additional 15 minutes.
- Yep, that easy! Enjoy