A New Star in the Kitchen
You know that warm feeling of satisfaction that come over you when something turns out better than you expected. I glowed recently, when a roasted head of cauliflower found stardom in my farmhouse kitchen. It was such a simple recipe. All I had to do was massage the florets in coconut oil (or olive oil); sprinkle with salt pepper and garlic powder; and roast at 450 degrees for 25-30 minutes (turning once). There were a few charred spots, but those didn’t hurt.
I served these nuggets with a Srirachi-yogurt sauce, that was perfect. As it turned out, my guests mistook the yummy side dish for an appetizer and wiped them out before the meal began. So be prepared. These golden nuggets are addictive and disappear faster than French fries. I do hope you’ll try this recipe, even if you’re not a cauliflower lover. Roasting gives the vitamin-rich vegetable a whole new dimension.
- 1 head cauliflower
- 2 Tbs. coconut oil or olive oil
- 1/2 tsp. garlic powder
- Salt and pepper
- Preheat oven to 450 degrees.
- Cut cauliflower into florets. Rinse, dry with towel and place in large bowl.
- Drizzle lightly with coconut oil or olive oil and sprinkle with seasonings. (Other seasoning to consider: 2 tsp. turmeric or 1/ 2 tsp. crushed red pepper.) Toss cauliflower to coat.
- Evenly layer cauliflower on baking sheet and roast 25-30 minutes. Stir florets half way for even cooking. Cauliflower is done when it turns golden brown.
- Serve roasted cauliflower with Sriracha Dipping Sauce or sprinkle with Parmesan cheese.
Sriracha-Yogurt Dipping Sauce
- 1 1/2 Tbs. mayonnaise
- 1 1/2 Tbs. Greek yogurt
- 1 Tbs. sweet chili sauce
- 3/4 Tbs. Sriracha
- 1/2 tsp. honey
Combine all ingredients and stir until blended.