Best Fall Veggies: Roasted Cauliflower

I don’t like to brag.  But, cauliflower and me?  We’re like THIS.  I love this vegetable with every molecule in my body.

    PS: This isn’t me.  But I am seriously considering the headdress for Halloween

See, when I’m on a carb-free diet–the cauliflower is my friend.

When I’m dressing up a special Zombie dinner to watch the “Walking Dead,” I drag out that humble veggie to be my “Roasted Brains.”

I’ve actually created floral/veggie centerpieces with cauliflower before.

Below is my most sacred recipe: when you’re low-carbing it, or when you’re desperate for something OTHER THAN POTATOES, the cauliflower will be there for you.  Give it a try.

Roasted Fall Cauliflower

Ingredients

  •                                         1 head cauliflower, cut crosswise into 1/2-inch-thick slices
  •                                         2 teaspoons extra-virgin olive oil
  •                                         Kosher salt and ground pepper

Directions

  1. Preheat oven to 450 degrees. Arrange cauliflower slices on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown on top, about 15 minutes. Flip and continue cooking until tender, about 10 minutes more. Serve immediately.

 

Embarrassingly easy, wonderful nutty taste.  Want some more cauliflower recipes?  Click here.

Culinary and photo credit goes to “Whole Living” magazine

 

 

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