Spicy (or not) Roasted Cauliflower- Possibly the Easiest Side Ever
Easiest Side Ever…Almost
There’s something about how easy it is to roast Cauliflower that makes it even tastier and more rewarding to make.
Seriously though, the stuff is so good without hardly any additions. Honestly, a little olive oil and that’s all you would need.
Being the onion and garlic fan that I am, of course they were added to the mix. The onion seemed to lend a sweetness and the garlic gave it a little tang. I threw in a little red pepper flake too, just to add a little spice. The red pepper flakes were a bit much for the kids but my wife really liked the spiciness so keep this in mind while seasoning.
Mine did char a little. I chalk that up to worrying about the rest of dinner that’s going on. But really though, the charred bits were pretty dang tasty still.
Something that a lot of people don’t realize is that most of the time when I’m putting together a blog post, I’m cooking a meal for my family at the same time. With a family of 5, no one waits for food. 4 of the 5 of us can be a little patient while I turn the kitchen into a photo shoot. Our 3 year old is the one, and he WAITS FOR NOONE when he’s hungry. Not complaining it’s just how life is with kids. You all know. So while cutting up veggies, I’m usually throwing a couple to the crowd. I have to say though our 3 kids like a lot of different things that I know I didn’t like growing up simply from having them try everything! Especially raw veggies. Onions, garlic, peppers, mushrooms, CAULIFLOWER, you name it. If I’ve cut it up for a dish best believe each kid has sampled it. Either through me having them try it or them just biting at the bit for the meal being prepared. Don’t misconstrue this as complaining because I have a smile on my face while writing this. It’s simply one of my most favorite things about being a dad and being dedicated to cooking fresh food for my family.
Hardly Any Work At All…
Bottom line: all the work that goes into this dish is cutting up your Cauliflower and any other veggies that you want to add. Do that, season and coat with olive oil and it’s ready for the oven. While it’s in there, you can prepare the rest of your meal.
I use an awesome rimmed baking sheet by Calaphon. I scooped mine up for a steal at TJ Maxx one day perusing their surprising kitchen sections. It never sticks, cleans of easily and it’s huge. Grab one here and avoid leaving the comfort of your home: Calaphon Rimmed Baking Sheet. These are smaller than the one that I have, but the two of them together is a steal compared to what I paid for mine. Also, Amazon shows things that are purchased together with the baking sheets. The wire cooling racks ARE AMAZING TO HAVE. From letting deep fried good drip dry and cool to just letting cookies cool, they’re a lifesaver.
I can’t emphasize this enough with roasted Cauliflower, but it NEEDS TO BE CUSTOMIZED. Seriously, go crazy with it. Throw whatever freaking veggie you have in the fridge in with this stuff and season it with all kinds of crazy spices. Literally the sky is the limit and you can make it taste however the heck you want.
As always let me know of any amazing combinations that you try, or already use. Let me know I’m the comments or shoot me an email. Any communication is always appreciated and warmly welcomed. (:
- 1 head cauliflower, cut into florets
- 1 onion, sliced
- 4-5 cloves garlic, sliced
- olive oil
- salt and pepper
- seasonings of choice (I just used red pepper flakes)
- Preheat oven to 450. Place cauliflower florets in a large bowl and toss with enough olive oil to coat.
- Add salt, pepper, and other seasonings of choice and toss once more to coat.
- Place florets on a large rimmed baking sheet in a single layer. Bake 10-15 until you start to see some browning, turning once halfway through cooking to prevent charring. (oops, guess who didn’t do this)
- Remove from oven and enjoy!!!