Spicy Oven-Roasted Cauliflower

Spicy Oven-Roasted Cauliflower

One of my favorite ways to make & eat veggies is to oven-roast them! If you have never tasted oven-roasted celery, green onions, green beans, carrots, mushrooms, squash, broccoli, cabbage AND especially cauliflower — you have really missed out on the yummiest way to meet your daily veggie quota. Oven-roasting brings out a blast of flavors including an amazing sweetness that’s mostly hidden in fresh, steamed & boiled preparations.

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As I was prepping and chopping the veggies for my Spicy Oven-Roasted Cauliflower, Shep sharply interrupted my thoughts by asking ((more like demanding)) “Wait, are you oven roasting that cauliflower??! You are going to BURN it, right?!”. I couldn’t nod yes quick enough and chuckled to myself – how many 9 year olds are that interested in the preparation of veggies.

What I love most ((besides how tasty)) about this recipe is just how very easy & beautiful it is!

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I know it may sound odd, but roasted celery is quite tasty – and the purple carrots add both beauty & sweetness. The bacon & onions are magical – salty, crisp and a little caramelized. YUM

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Add some punch with some shaved parmesan, lemon zest and a teaspoon of crushed red pepper flakes.

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Sprinkle with kosher salt & black pepper & toss with a tablespoon or two of canola oil ((or another oil that works well for high heat)).

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Roast @400° on a parchment-lined baking sheet for 30-45 minutes, according to your desired doneness. We ((and by “we”, I am particularly referring to Shep)) actually like the veggies to be more charred. 

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I snapped this photo, mainly out of vanity – and then returned them to the oven to get perfectly black & crisp. ((For us, 10 more minutes in the oven brings these veggies to perfection))

ps – black oven-roasted cauliflower tastes just like REALLY good fried okra! It is crazy, but true.  

Spicy Oven-Roasted Cauliflower
Serves 6
Spicy, earthy, salty, crisp and bursting with flavor - our most favorite way to enjoy cauliflower!
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
129 calories
12 g
11 g
6 g
7 g
2 g
205 g
716 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
205g
Servings
6
Amount Per Serving
Calories 129
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg
4%
Sodium 716mg
30%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
17%
Sugars 5g
Protein 7g
Vitamin A
150%
Vitamin C
100%
Calcium
14%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium cauliflower, cut into 1/4" thick florets
  2. 4 medium carrots, cut into 1/4" rounds
  3. 4 stalks of celery, cut into 1/4" chunks
  4. 1 medium white onion, halved & thinly sliced
  5. 4 strips of ((raw)) applewood bacon, cut into 1/2" strips
  6. 1/2 c chopped Italian parsley
  7. zest of 1 lemon
  8. 1/2 c shredded parmesan
  9. 1 t crushed red pepper flakes*
  10. 2-3 T canola oil
  11. 1 t kosher salt
  12. 1/2 t ground black pepper
Instructions
  1. Preheat oven to 400°. Line 2 baking sheets with parchment. Evenly spread ingredients, in a single layer, across the 2 baking sheets. Season & toss with oil. Place into preheated oven and roast for 40-45 minutes, turning veggies halfway through baking time. Continue cooking to allow bacon to crisp & veggies to char.
  2. When cooked to desired doneness, remove & season with additional S & P to taste.
  3. Serves 6
Notes
  1. *Use more or less crushed chili pepper flakes, depending on heat preferences.
beta
calories
129
fat
6g
protein
7g
carbs
12g
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Food for a Year: https://foodforayear.com/

 

 

 

 



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