Summer Roasted Cauliflower

Holy moly do we love roasted cauliflower in this house. Per request of my daughter, cauliflower was on tap for dinner tonight. Her favorite veggie seems to be cauliflower…. I say “seems” because typically she loves it. Just like most almost three year olds she “seems” to like things until sometimes she doesn’t. I digress…

I don’t know how I lived this way for far too long but sadly I did. I made the most rookie move with my roasted veggies for the longest time. I cooked them around 350 degrees which is WAY too low. They won’t be perfectly browned and crisp and they’ll possibly be overcooked by the time they brown on the outside. I now know to roast them at about 400- 425 degrees. It’s roasted veggie perfection. If you don’t know to do this, I hope you change your ways my friend. Just crank that oven right up.

Summer Roasted Cauliflower

Recipe by Kassie Dubois

Ingredients:

• One head cauliflower washed and chopped
• Small handful of fresh parsley and basil roughly chopped
• Juice of 1/2 a lemon
• About 3 tablespoons olive oil
• Dash of cayenne pepper or cayenne pepper olive oil (Spectrum Organic Cayenne Pepper Olive Oil is amazing)
• 1 teaspoon of minced garlic
• 1 dash garlic powder
• Salt and Pepper to taste

Preheat the oven to 400 degrees

Whisk oils, lemon juice, herbs and seasonings in a small bowl. Drizzle over cauliflower in a larger bowl and stir to coat. Pour everything onto a large baking sheet and bake for about 20 minutes or until cauliflower is golden brown. Eat immediately and enjoy!

Tip: Have leftover cauliflower? Eat over some salad greens for lunch the next day with some seeds and a little extra lemon juice and olive oil.