Meatless Monday: Easy Roasted Cauliflower

Disclaimer: this is a non-recipe post. What’s a non-recipe? It’s something that I typically just throw together, without following instructions. Or measuring things. Something that you just do but don’t really think about (or something that didn’t seem blog-worthy at first). But I decided to actually pay attention and write down what I do, so I can share it with you!
B’s been eating a lot of vegetables lately and this is one of the easiest, no-hassle ways to prepare one of his new found edible vegetables, cauliflower. It takes 5 minutes to prepare and then just sits in the oven while you go about your business. Think about all you can do in the 45 minutes it takes for this to cook! Go work out (only if you’re not leaving the building. I wouldn’t recommend having your oven on 375 without anyone around!), prepare more parts of your meal, make some lentils (the take about 30 minutes from the bag and is cheaper than the can) to go with the cauliflower, read a trashy magazine, catch up on your DVR, give yourself a manicure … think about it!
Easy Roasted Cauliflower

Here’s what you need: 

  • 1 head of cauliflower
  • 1 – 2 tablespoons olive oil
  • 3 cloves fresh garlic, minced or diced
  • Sea salt and black pepper

Here’s what you do:

  1. Preheat oven to 375 degrees F.
  2. Chop up cauliflower. Remove the stems and leaves and chop florets into 1/2 inch pieces.
  3. Place chopped cauliflower on a baking sheet covered with Pam. Or spread foil sprayed with Pam on a baking sheet for an easy clean up. Drizzle cauliflower with olive oil.
  4. Add salt and pepper and garlic.
  5. Bake for 45-55 minutes, or until brown and crispy.

A whole head of cauliflower made enough food for B and me for dinner, plus I got leftovers for lunch the next day!

chopped cauliflower

Chop your cauliflower (this is the longest part of the process)

seasoned cauliflower

Season with garlic, pepper and salt (or other spices, like rosemary!)

roasted cauliflower

Eat it! I served mine with lentils, fish, Brussels sprouts and sauerkraut

This is a 4HB friendly recipe (without the modifications, below).

Modifications:

This is the basic roasted cauliflower recipe. I’ve also made it where in addition to the above steps, at about 10-15 minutes before it’s completed I’ve added Parmesan cheese or other shredded cheeses (cheddar, gouda, etc.) for a slightly cheesy roasted cauliflower. I’ve also added breadcrumbs for added crunch!

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