When I met my husband, he was not a “fan” of cauliflower and when I suggested it at the grocery store, his typical response was, “let’s just have broccoli.” However, once he tasted my roasted cauliflower, he actually started requesting it! Although we all eat a lot of broccoli, we also love this roasted cauliflower, especially drizzled with my Scallion Vinaigrette Dressing!
1 large head of cauliflower, cut into medium sized florets (they cook unevenly if some are large and others are very small)
~1-2 TBSP salt-free seasoning (I really like Costco/Kirkland brand 21 organic seasoning blend)
1/2 tsp each of salt and pepper (to taste)
a splash of water
clean produce bag
Put the cauliflower florets in clean produce bag, add the splash of water, seasoning, salt and pepper. Shake well to coat the florets. Transfer to a baking sheet lined with foil or parchment paper and roast in ~375F oven until tender and golden tips appear. Enjoy as is, as soon as they are cool enough to eat, with a splash of vinegar (try white wine vinegar, champagne vinegar or rice wine vinegar) or topped with Scallion Vinaigrette Dressing (my family’s favorite).