Apps, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Semi-Vegetarian, Vegan

Roasted Cauliflower

April 25, 2015

Roasted Cauliflower 

E:   This year Sam and I hosted our first party at our new house. We actually hosted back to back new year’s parties: one for his family and one for my theta sorority sisters from UC Berkeley. One of my friends, Emily, asked if she can bring something to the party. While I usually don’t like to have guests bring something, I was struggling with adding more vegetarian finger food. She is vegan so I asked her to bring a dish. She brought roasted veggies. They were a huge hit. They are so tasty and healthy!! A nice alternative to that heavy, high calorie chips and dips. I have since then made the roasted cauliflower and also a sweet potato wedges in the same way. I find that you can dip the florets into a greek yogurt dip, or eat them as a side to complete the meal.

I’ve seen several version of a roasted cauliflower recipe. Some add thyme and red pepper flakes instead of paprika. Some add capers and thyme. I haven’t tried those versions yet. My husband doesn’t like thyme too much. If you try a variation, please share.

1 cauliflower head, cut into bite-size florets

2 tablespoons olive oil

ground black pepper

kosher salt

1 ½ teaspoon paprika

 

Preheat oven to 400 degrees. Place florets on a baking sheet. Sprinkle with olive oil, pepper, salt, paprika. Toss to coat all of florets with oil and spices. Roast for approximately 20 minutes.

 

 

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