Wait! Don’t scroll pass this recipe thinking “eh, cauliflower…” I know what you’re thinking and I totally get it, cauliflower is not the most glamorous of vegetables. Sold in a plastic wrapper next to the ever forgotten iceberg lettuce, it’s easy to pass by. When left raw on a veggie tray, even I’m one to pass it up. However, this is NOT a recipe to pass by. I gave it a try on a whim, but boy am I glad I did because I think this might be a new side dish staple in our house!
There’s so little prep and almost zero clean up, which on it’s own is a plus. However, when you also add in that it’s healthy and tastes great, you’ve got a “keeper” in my book! It takes about 5 minutes to prep, which is sooo nice after a long day, right? Simply cut the cauliflower into tiny florets and throw them into a zip lock bag with the oil, salt and pepper, Shake them around until all pieces are coated and then dump them onto a parchment lined baking sheet. After 30-35 minutes of baking you’re done! If you really want to be on top of things, you could cut up the cauliflower the night before! A+ for all of those go-getters out there!
Now, I will say my husband who likes most veggies was a little skeptic of this recipe at first…. I’m pretty sure he was ready to give this recipe a thumbs down when I started making it. Although, like any good husband, he gave it a try. When he went back for seconds I knew it was a winner! After roasting for 30 (or so) minutes the cauliflower gets nicely browned and the flavor mellows out. Oh and those tiny pieces of cauliflower I almost threw out turned all toasty and crunchy – boy am I glad I left those on the baking sheet!
- 1 head cauliflower, broken into tiny florets
- 2 Tbs. olive oil
- ½ tsp. Kosher salt
- fresh ground pepper, to taste
- Pre-heat the oven to 425 degrees and line a jelly roll pan with parchment paper.
- Cut the cauliflower into tiny florets and add to a zip lock bag.
- Add the oil, salt and pepper to the bag and shake around so all pieces are coated. Pour the mixture onto the prepared pan.
- Bake for 30-35 minutes or until cauliflower is a light brown color and soft enough to cut through with a fork. Stir mixture every 10 minutes so all sides get toasted.
- Remove from the oven and serve!
*Recipe adapted from The Family Calendar Cookbook by Kelsey Banfield