As I move towards eating healthy, I am venturing out and trying to find ways that I like to eat cauliflower. This is so far one of my favorite ways of making it and it totally helps that it’s super healthy.
Roasted Cauliflower
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Ingredients
- 1 head cauliflower (cleaned and cut into florets)
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon black pepper
Note
The cauliflower pictured was a yellowish cauliflower. The color is not coming from the seasoning.
Directions
| Step 1 | |
| Preheat oven to 400 degrees on convection roast setting. | |
| Step 2 | |
| Bring a pot of water to boil. Add 3 dashes of salt and the cauliflower florets to the boiling water. Boil, stirring occasionally, for 5-7 minutes or until cauliflower is al dente (cooked but not soft). Remove from the water with a slotted spoon and place on paper towels. Dry the cauliflower with the paper towels. | |
| Step 3 | |
| Add cauliflower to a lined cookie sheet and sprinkle the old bay and black pepper onto the cauliflower. Toss to coat. | |
| Step 4 | |
| Roast at 400 degrees for 15 minutes, rotating cauliflower at least once to evenly roast. The cauliflower will be just a little toasted. Remove from heat and serve hot. | |
The pictured cauliflower is of the yellow variety, so the color may look like it’s curry, but it’s not. It’s just the color of the vegetable. I never knew how many colors there were.
I think I’ve mentioned before, but I’ve been getting weekly vegetable shipments from Imperfect Produce. Sometimes I’m good about removing items from my list that I won’t generally use, but other times, I get what they give me.
Cauliflower is one of those ingredients that I got and thought “hmm… what can I make that most of us will like”. I came up with this recipe and served it with crab pan-fried in a couple dabs of butter with a couple dashes of old bay. The two together worked so well together.
Enjoy!
