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Cauliflower seems to be all the rage these days —
Cauliflower rice, cauliflower pizza crust, cauliflower hash browns, and even cauliflower lasagna. It is, after all, considered a superfood because of its nutrient-rich content. It’s also low carb, high in fiber, and a good source of antioxidants. While that’s all good stuff, I’m not one to jump on a vegetable bandwagon, especially when the veggie is cauliflower. Growing up, my Mom only served raw cauliflower. She served it in salads and on veggie trays with ranch dressing or dip. The idea of cooking it didn’t appeal to me in the least. Then, I was in the grocery store the other week, and there they were – big, beautiful, Florida cauliflower. Turns out that Florida cauliflower is in-season. Who knew? I didn’t. But, wow, they really looked good, almost pretty. I bought one. Now what? Munching on a few florets of raw cauliflower is fine, but not a whole cauliflower.
Steaming the cauli was not an option. Something about that just didn’t sit right with me. Then, it hit me – I’ll roast it. As it was such a large head, I only used half, cutting it into small bite-size florets. I saved the other half to make Spicy Pickled Cauliflower.
I love roasted vegetables. They’re easy to prep, cook fast, and clean-up is a breeze, thanks to lining the sheet pan with aluminum foil. Instead of brushing the florets with olive oil, I decided to coat them in butter to add a little more flavor. I kept the seasoning simple with garlic powder, salt, a sprinkle of cayenne to add some zing and, a twist of black pepper.
The roasted cauliflower was FABULOUS! The outside gets slightly crispy with beautiful caramelized brown edges while the inside melts in your mouth. These bite-sized golden florets may be small, but the flavor is huge. Butter-roasting infuses the cauliflower with a nutty flavor, a hint of garlic, and just the right amount of heat from the cayenne. This is a quick and nutritious side dish that can easily replace potatoes on the dinner table. To zhoosh it up, add some broccoli or Brussel Sprouts. They will roast up equally yummy. A little grated or shredded parmesan cheese is also a no-stress way to kick it up a notch for company.
Easy Butter Roasted CauliflowerCourse: SidesCuisine: AmericanDifficulty: Easy
This melt-in-your-mouth side dish requires minimal prep, only a couple of ingredients and little clean-up. It’s packed with a garlicky, nutty flavor and a zing of cayenne to wake up your taste buds.
• 2 cups bite-size florets of cauliflower (1/2 a head)
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• black pepper – sprinkle to taste
• cayenne powder – sprinkle to taste
- Preheat oven to 400 degrees F Line a baking sheet with aluminum foil
- Melt 2 tablespoons of butter in a medium microwave safe bowl. Stir in seasonings and combine well. Add cauliflower, stir to evenly coat. Spread cauliflower onto prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.
- Aluminum foil makes for very easy clean-up. Parchment paper works too.
- Garlic salt can be used instead of garlic powder, just eliminate the additional salt.
- Use Cayenne sparingly! It does add zing but a little goes a long way. A sprinkle of red pepper flakes can be substituted.
- Add Broccoli or Brussel sprouts for additional flavor and color