When it come so cauliflower, this vegetable is so versatile and easy to prepare in so many different ways. It is full of vitamins, like Vitamin V and K, Potassium, Calcium and Magnesium as well as Vitamin B6.
You can have it prepare different ways- Steamed, Baked, Roasted and some more innovative ways to use cauliflower include:
Cauliflower Pizza Crust, Cauliflower Rice and Cauliflower Bufalo Wings
I like to use it for my pickle vegetables and store it for later use in a jar.
The recipe I am sharing with you is from one my friends. I was tired of eating same boring dishes with Cauliflower and then she introduce me to this this. I am so obsessed with it that I am making it a few times a week.
You can’t blame me you will do the same ones you try this recipe. I added a few more ingredients to the original recipe from my friend and that make it more tasteful, and still its a super easy dish to make. It is perfect for vegetarians and does who are on a plant base diet or not. You can have it as a full meal or as a side dish.
|Cauliflower||1 Large Head|
|Olive Oil||2-3 Tbsp.|
|Lemon Juice||1/2 or 1 lemon|
|Garlic Powder||1/4 tsp.|
|Turmeric||1/2 Tbsp. or so|
Pre heat oven to 450 F.
Cut the cauliflower to small florets. Make sure they are the same size so they can cook evenly.
Put the cauliflower florets in a large bowl and add the olive oil and seasoning and lemon juice. Mix everything together with your hand, that way all pieces will be coated with the seasoning.
Place it in a large sheet pan covered with parchment paper on a single layer. Roast for 25-35 minutes and occasionally stir so the cauliflower don’t burn. Cook until golden brown. Serve immediately.
Equipment you may find useful: