Spicy Roasted Cauliflower

Vickey Yott Morrissey

By
@specialtdays

I only made 2 cups of this and it was not enough. You can increase or decrease the amounts of spices to your taste.

My husband is typically not a fan of cauliflower with anything on it but cheese, and thought these were ugly... but he gobbled them up. He liked to use ranch dressing as a dip with these.


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Comments:

Serves:

1-2

Prep:

15 Min

Cook:

45 Min

Method:

Roast

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great new way to serve cauliflower. The roasting of the cauliflower brought out the sweetness and the spices added just enough heat to compliment the sweetness. A tasty side dish!

Ingredients

2 c
cauliflower (raw, small, uniform pieces) can use up to 4 cups
1 1/2 Tbsp
olive oil, light
1/8 tsp
cayenne pepper ( i like with 1/4 tsp. also)
1/4 tsp
garlic powder
1/2 tsp
sea salt
pinch
white cheddar popcorn seasoning (optional)

Directions Step-By-Step

1
Preheat the oven to 425 degrees.
2
Break cauliflower up into small, uniform pieces.
3
Whisk olive oil and spices together in a bowl. (Not the white cheddar popcorn seasoning) Add the uniform pieces of cauliflower and mix thoroughly. I did these about the size of a popped popcorn kernel.
4
Place parchment paper on top of cookie sheet, then place the seasoned cauliflower pieces on top of the parchment paper. Try a snack with some of the seasoned pieces eaten raw... tastes really good to me like that too!
5
Place on the center shelf of the preheated oven. Roast for 45 minutes, or to level desired. I like mine crisp with brown edges like pictured. These need to be stirred on pan every 15 minutes until done.
6
May sprinkle with white cheddar popcorn seasoning if desired.

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