DIVINE SMOKEY ROASTED CAULIFLOWER
Permission to reprint/republish teri@terigentes.com
With sexy veggies like this, I’m a self-confessed addict! If anyone else plans on getting any cauliflower I need to double/triple the recipe as my serving size is BIG. This cruciferous vegetable is takes on flavors easily and is a nutrition power-house. So easy to prepare you’ll want to make this often. Only the roasting time demands your patience.
INGREDIENTS
1 really large cauliflower
2 cloves garlic, minced
1 tbsp lemon juice
1 tablespoon Dijon mustard or grainy mustard
1 tbsp fresh thyme leaves, rubbed
1 tsp sea salt, to taste and freshly ground black pepper
2-3 tablespoons olive oil
1 tsp smoked paprika
Topping, optional: 2 tbsp nutrition yeast
DIRECTIONS
1. Preheat oven to 375-400° Line a baking sheet w/ parchment paper. Set aside.
2. Remove any green leaves from the cauliflower, wash and cut into 2 inch pieces. Set aside to prepare the marinade.
3. In a large bowl combine the garlic, lemon juice, Dijon, thyme leaves, salt and pepper. Whisk in the oil.
4. Toss the cauliflower in the marinade and stir well or massage in, ensuring each floweret is covered. Place in an even layer on the prepared baking sheet and sprinkle with paprika.
5. Roast until the surface is nicely bronzed, approx 25 to 35 minutes pending on the heat of your oven and the size of the cauliflower pieces. Remove from the oven and top with the nutritional yeast mixture if using.
6. Return to the oven and bake approx 5 minutes longer or until desired doneness. Cauliflower should look bronzed. Serve while hot or enjoy at room temperature if desired.
TERI’S TIPS:
Permission to reprint/republish teri@terigentes.com
With sexy veggies like this, I’m a self-confessed addict! If anyone else plans on getting any cauliflower I need to double/triple the recipe as my serving size is BIG. This cruciferous vegetable is takes on flavors easily and is a nutrition power-house. So easy to prepare you’ll want to make this often. Only the roasting time demands your patience.
- Vegetable side
- Vegan / Gluten, Soy, Nut, Corn free
- Prep and bake time: 5 minutes to prep, baking 25-35 minutes.
- Serves 4-6
INGREDIENTS
1 really large cauliflower
2 cloves garlic, minced
1 tbsp lemon juice
1 tablespoon Dijon mustard or grainy mustard
1 tbsp fresh thyme leaves, rubbed
1 tsp sea salt, to taste and freshly ground black pepper
2-3 tablespoons olive oil
1 tsp smoked paprika
Topping, optional: 2 tbsp nutrition yeast
DIRECTIONS
1. Preheat oven to 375-400° Line a baking sheet w/ parchment paper. Set aside.
2. Remove any green leaves from the cauliflower, wash and cut into 2 inch pieces. Set aside to prepare the marinade.
3. In a large bowl combine the garlic, lemon juice, Dijon, thyme leaves, salt and pepper. Whisk in the oil.
4. Toss the cauliflower in the marinade and stir well or massage in, ensuring each floweret is covered. Place in an even layer on the prepared baking sheet and sprinkle with paprika.
5. Roast until the surface is nicely bronzed, approx 25 to 35 minutes pending on the heat of your oven and the size of the cauliflower pieces. Remove from the oven and top with the nutritional yeast mixture if using.
6. Return to the oven and bake approx 5 minutes longer or until desired doneness. Cauliflower should look bronzed. Serve while hot or enjoy at room temperature if desired.
TERI’S TIPS:
- This is one of those recipes I make often and any color of cauliflower will be fine whether it’s white, green, purple or orange. For all of those out there believing they don’t like vegetables, my thoughts are you simply haven’t liked the way they were prepared. Give your veggies flavor with interesting seasoning and try roasting. It changes them completely. You will most likely be impressed with this humble cruciferous veggie.
