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.
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!
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. | |
Roasted Cauliflower Recipe
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