Roasted Cauliflower
I know for this CEOoftheHouse, I am always trying to get my children to eat a wider variety of vegetables. No matter what I serve in the vegetable department, I usually get one hold out. This recipe was the game changing moment. My "picky eater" ate these cauliflower florets like they were potato chips. As a matter of fact, so did everyone else. The following recipe is for one head of cauliflower, but I recommend you make two heads of cauliflower if you are interested in getting your fair share and you don't feel like sacrificing your share for the picky eater. #BusyDayMeals #HappyCooking
Recipe adapted from Gwyneth Paltrow's book My Father's Daughter
Roasted Cauliflower
Ingredients:
1 Head of Cauliflower, cut into small florets
2 tablespoons of EVOO (extra virgin olive oil)
pinch of Salt
pinch of Pepper
Directions:
Preheat the oven to 450 degrees.
Cut up the cauliflower in bite sized florets.
Rinse and dry the florets.
Place in a single layer on a rimmed baking sheet.
Toss and coat with EVOO
Toss and coat with salt and pepper
Bake at 450 degrees for 35 minutes.
Toss occasionally during the baking time.
Variations:
Add 1/4 cup of Parmagiano-Reggiano to the cauliflower at the last 5 minutes of roasting.
Add 2 cloves of minced garlic and 1/4 tsp. of onion powder.
Juice from a lemon wedge and 2 cloves of garlic.
Add 1 tsp of Cumin, 1/2 tsp of Paprika, and 1 tsp of Chili Powder
Options are endless, as you can see, so let me know in the comment section below what version you tried at your house. If you have a photo you would like to share, find me on Instagram and tag me in your photo. @CEOoftheHouse #HappyCooking