It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month. Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis. It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.
- 2-3 tbsp olive oil
- 1 tbsp organic curry powder
- 1 tsp organic ground cumin
- 1 tsp organic ground coriander
- 1/2 tsp fine sea salt
- 1/8 organic red pepper flakes
- 1 head cauliflower rinsed and cut into florets
Preheat oven to 425°F.
Toss olive oil with spices.
Toss cauliflower with olive oil mixture.
Spread out in large roasting pan (do not over load the pan).
Roast in oven for 20-30 minutes.
Serve as an appetizer or side dish.